Provencal fish soup

Ingredients for Provencal fish soup

Instructions for Provencal fish soup

To prepare the Provencal fish soup recipe, please follow these instructions:

Clean the fish and Pat it dry. Share it in smaller pieces and season with salt and pepper. Chop onion, garlic and carrot. Slice the leek/spring onions and pale celery slices and tomatoes in both. Ophed a bit of oil in the General role. Saute the onion, garlic and vegetables. When they are golden, add approx. 1 1/4 liters of water and the bouquet garni'en. Bring to a boil and add the fish the cash role. Let Cook for about twenty minutes at the role box ca. 160 ° ° under the lid. Purér or blend the Pan contents and si it before it is poured back in the box. Season with salt and pepper. Add saffron. Warm up and add the pasta, when the soup boils. Serve when the pasta is al dente and byd garlic bread.

Garlic bread is prepared as follows: fry the slices of wheat bread in olive oil with garlic. Sprinkle grated cheese on soup portions – or give a dollop a? oli or rouille. Excellent for cool Provençal red-, white-or rosé wine.