Ten-minute fish soup

Ten-minute fish soup

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

My good friend Pierre Koffmann is a cooking legend, and he makes a mean fish soup. The secret is to use pieces of fish and not just the bones or shells, as is so often the case, which gives it a much better flavour. Here, though, we’re using good-quality shop-bought fish stock. As well as aïoli or garlic mayonnaise, the classic garnishes are croutons and grated Gruyère cheese. Add them too if you want to feel as though you’re in Marseille!

Ingredients

Quantity Ingredient
2 shallots
300ml fish stock
25ml olive oil
400g raw shell-on prawns
20g tomato puree
25ml brandy
100ml white wine
50ml anise liqueur, such as Pernod
200ml double cream
80ml garlic mayonnaise
sea salt
freshly ground black pepper

Method

  1. Dice the shallots and heat the fish stock in a pan.
  2. Heat the oil in a large non-stick frying pan. Add the shallots and prawns and cook for a few minutes, until the prawns turn pink. Add the tomato purée, brandy, white wine and anise liqueur. Cover with the hot fish stock and bring to the boil.
  3. Transfer to a liquidizer, blitz and pour through a fine sieve into a clean pan. Whisk in the double cream, season with salt and pepper and warm through, without allowing it to boil.
  4. Divide among the serving bowls and serve with garlic mayonnaise.
Tags:
James Martin
Saturday Kitchen
quick meals
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