Scrumptious Fish Soup

As part of the ‘Two a Week’ campaign (in association with Sea Fish), Gormans is proud to bring you a fresh fish recipe every week | Love Gormans


For the Soup:
1 large Spanish onion, finely chopped
1 bulb fennel, finely chopped
1 small stick celery, finely chopped
1 carrot, finely chopped
5 cloves garlic, crushed
2 sprigs thyme
1 bay leaf
100ml olive oil
1 packet saffron powder (0.25g)
500g gurnard fillets, chopped (good-tasting British fish)
500g grey mullet fillets, chopped
300g tomatoes, chopped
300ml dry white wine, boiled for 30 seconds
1.2lt cold water
4 pinches sea salt
3 pinches cayenne pepper
1 tablespoon Pernod (French aniseed-based alcoholic drink)

For the aioli: (all ingredients must be at room temperature):
2 egg yolks
3 gloves garlic, puréed
1 pinch salt
250ml extra virgin olive oil
Juice of ¼ lemon
1 pinch cayenne pepper

For the garnish:
30 toasted croutons
100g Gruyère cheese, grated

You’ll also need:
Fine sieve
30cm casserole dish
Liquidizer (optional)

Soup:
Before we get cooking we need to prepare our ingredients by cutting everything up into chunks. Once this is done sweet the onions, fennel, celery, carrot, garlic, thyme and bay leaf in the olive oil for 5 mins. Whip in the saffron and the chopped fish, and then simmer for another 5 mins. Stick in the tomatoes before adding the white wine and cold water; season with salt and cayenne pepper.

Lastly add the Pernod and bring to the boil for 2 mins, skim and then barely simmer for 20 mins on the hob.

Take off the heat, you have two options, either siving the soup or lightly liquidizing for 2 secs for extra flavour.

Aïoli:
Using a bowl, beat the egg yolks with the garlic and salt, then pour in the olive oil trickling steadily and continuing to stir, until the oil is absorbed and thickens. Whisk in the lemon juice and cayenne pepper.

To serve:
Theres two ways to serve, weither by heating the soup and serve the aïoli separately, or liquidize the aïoli into the soup and serve with the croutons and Gruyère cheese

Original Raymond Blanc recipe

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About Gormans

At Gormans we absolutely live and breathe good food. Our passion for ‘Great British Fish & Chips’ comes across in the time and dedication we’ve taken to getting it just right. We think you’ll agree and keep coming back for more! Here is our story… We are a different kettle of fish! We do it right and we do it well. We’ve taken time to perfect all the tiny details that go into making your meal as tasty and nutritious as possible. With half a century’s worth of experience, we’ve learned just how important every single ingredient is. From the succulent melt in the mouth fish we source, the best British tatties, the healthy oil we fry it in, the fluffy coat of batter we cook it in, to the box we seal it in, Gormans care about quality, we don’t mess around!
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