- 5kg Fish Bones: Red Mullet, Sea Bream, Gurnard. Guts Gills and Eyes removed
- 200g Onion
- 200g Carrots
- 200g Fennel
- 200g Leeks
- 200g Celery
- 100g Tomatoes
- 80g Garlic
- 2g Saffron
- 1 tin Chopped Tomatoes
- 200mls Pernoid
- 750mls White Wine
- 20g Thyme
- 20g Rosemary
- 50g Parsley
- 2 litres Water
- 100g Basmati Rice
- Salt and Pepper
- Lemon Juice
- Tabasco
Royal Oak Fish Soup
Dom Chapman
23rd March 2011
Royal Oak Fish Soup
Fish Recipe From The Royal Oak Paley Street By Dom Chapman
Ingredients
Method
Clean Fish and rinse under cold water removing all guts, gills, sand, eyes and scales.
Slice all vegetables then marinate for 24hrs with fish, Pernoid, white wine, saffron, thyme, rosemary and tomatoes.
Once marinated, pass off liquid, remove fish and roast in a hot oven for 10 minutes or until the fish is cooked. On a separate tray roast vegetables. (Do not burn or the soup will be bitter)
Keep liquid in a large pot and bring to the boil. Once fish and vegetables are roasted off add to liquid, cover with water and cook out for 30 minutes. Skim all impurities.
10 minutes before the soup is ready add basmati rice. Once cooked remove from heat and infuse 50g of parsley in the soup.
Blend soup very well then pass through a fine sieve.
Finish soup with salt, pepper, lemon juice and Tabasco.
Serve with rouille and croutons rubbed with garlic
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