Fish Soup "Provençal Style"

Ingredients

• 1500 gFish
• 2 pcsOnion
• 150 gLeek
• 360 gTomato
• 50 gCelery
• 2 pcsGarlic
• 10 gParsley
• 2000 mlWater
• 16 gSalt
• 0.6 gPepper
• 0.3 gSaffron
• 1 pcsBay leaf
• 240 gWhite bread

Instructions

1. 1

   Preparation

   • Clean the freshwater fish thoroughly and cut into chunks (remove heads/bones as desired or add to the stock).
   • Peel and roughly chop the onions. Slice the white part of the leeks. Peel, seed and roughly chop the tomatoes. Chop the celery. Crush the garlic. Roughly chop the parsley.
2. 2

   Cooking

   • Put all prepared ingredients (fish pieces, onion, leek, tomatoes, celery, garlic, parsley, bay leaf) into a large pot.
   • Cover with about 2000 ml water so the fish is submerged.
   • Season with 16 g salt (8 g per liter), about 0.6 g ground black pepper and a pinch of saffron (≈0.3 g).
   • Bring to a boil and cook at a vigorous boil for 15 minutes.
   • Strain the broth through a fine sieve or cloth to obtain a clear fish stock. Keep stock hot. Place fish pieces on a platter with a little court-bouillon.
3. 3

   Plating and serving

   • Place 6 slices of white bread into a large soup tureen or individual bowls.
   • Pour the hot fish broth over the bread and serve immediately.
   • Serve the fish pieces on a platter with some of the court-bouillon. Offer aioli or herbed butter (Beurre de Provence) on the side if desired.