laura_valvanne (at ) hotmail.com
Copyright Laura Valvanne
In a saucepan
boil the fish stock:
2,5 - 3 litres of water
Fish spines, fins and heads (2 big fish)
1 celery root cut in small cubes
1 parsnip cut in small cubes
1 whole garlic; crushed gloves
3 table spoons of grey sea salt
Boil 30 -
45 minute and filter.
In a big saucepan make the soup:
Cut and cook two onions in some olive oil in low heat.
Add 2 teaspoons of Pastis.
Add 45g of Espelette chilli puree*, 5g of good saffron and 1 bottle of white wine and leave it simmer for at least 20 minutes.
Crush the gloves of whole garlic and add to the soup. Add 5-10 whole peppers from 4 pepper mix, juice of half a lemon, 2 table spoons of light syrup (or honey), 1 tablespoon of grated ginger and 2 tablespoons of small cut dill stems.
Then add the fish stock (you should have about 2 litres), 1 litre of water and a 425 ml can of velouté de coquillage*
Leave simmer for 60
minutes at least and add fleur de sel if needed. This base is ready and it can also be done a day before.
30 minutes before eating:
Cut 6-7 carrots and 6-8 potatoes and add them to the soup. Cut the fish but leave the peaces big. You can choose any fish you like, but get boneless pieces. Shrimp, clams and mussels go really well with the fish. Add the fish about 10 minutes before eating so that they have just enough time to cook and still keep their form.
Serve hot with a nice glass of white wine and
*you can find Espelette chilli puree, velouté de coquillage and Rouille-sauce from www.delideli.fi
*In Finland we have no luxury of getting a selection of fresh seafood to cook the stock with so this is an excellent way of getting the flavour of clams and mussels to the soup. It is half cheating but...