Ingredients for 4 people:
2 onions
1 leek
3 tbsp olive oil
1 clove of garlic
2-3 tbsp dry vermouth
1 can (850 ml) peeled tomatoes
salt, pepper
250 g redfish fillet
200 g monkfish fillet
400 ml fish stock (jar)
1 jar of saffron
100 g raw shrimps without shells
1 tbsp chopped parsley
Also:
1 clove of garlic
8 slices of baguette
2 tablespoons olive oil
Preparation:
1. Peel and dice the onions. Clean the leeks, wash thoroughly and cut into rings.
Heat the olive oil in a large pot. Fry the onions in it until golden. Peel the garlic and squeeze it in. Add the leek and fry briefly. Deglaze with vermouth. Add the tomatoes with their liquid and mash the tomatoes with a wooden spoon. Season with salt and pepper and simmer gently for about 10 minutes.
2. Cut the fish fillets into pieces. Bring the fish stock and saffron to the boil in a saucepan. Cook the fish fillets and shrimps for 4-6 minutes.
3. In the meantime, halve the garlic clove and rub it on the baguette slices.
Heat the olive oil in a non-stick frying pan. Cook the baguette slices. Fry the baguette slices on each side until golden brown.
4. Remove the fish and shrimps from the stock with a skimmer. Add the fish stock to the tomato soup and season again with salt and pepper. Serve the fish
and shrimps onto soup plates and pour in the soup. Sprinkle with parsley over the top. Serve with baguette slices.
Preparation time approx. 50 minutes
Per serving approx.:
Calories: 404
Joule: 1696
Protein: 32.1 g
Fat: 17,5 g
Carbohydrates: 29 g
(FoodCentrale by ddp images)
