Clean and empty fish (if not already done).
Peel and mince the garlic and onion, clean and slice the leek.
Heat a large casserole with a bottom of olive oil. Add garlic, onion and leek. Mix and add all the fish and dried tomatoes. Wet with the wine.
Cover with 3-4 liters of water, add thyme, fish stock. Season with salt and pepper and add a little Espelette pepper. Cover and cook on medium heat for 1 hour.
With a skimmer, recover fish and vegetables. Blend everything with more or less cooking juices to get a fish soup. I preferred to remove the heads of the fish and the big pieces of fins …. Up to you ! Taste to rectify if necessary seasoning salt, pepper and chilli.
With these proportions you have to get 5 to 6 liters of fish soup. If your blender is not very powerful, pass the soup through a sieve to remove small pieces of bones. It’s ready !
Feel free to keep your fish soup in freezer boxes to keep it for later! To make it a complete meal for one evening, I added some small dice of grilled country bread, and as I was left in the fridge a quenelle nature, I cut it in slices and cooked in a pan in a little butter, the mix of all these little things was very nice.
Enjoy your meal from
Ingredients
Directions
Clean and empty fish (if not already done).
Peel and mince the garlic and onion, clean and slice the leek.
Heat a large casserole with a bottom of olive oil. Add garlic, onion and leek. Mix and add all the fish and dried tomatoes. Wet with the wine.
Cover with 3-4 liters of water, add thyme, fish stock. Season with salt and pepper and add a little Espelette pepper. Cover and cook on medium heat for 1 hour.
With a skimmer, recover fish and vegetables. Blend everything with more or less cooking juices to get a fish soup. I preferred to remove the heads of the fish and the big pieces of fins …. Up to you ! Taste to rectify if necessary seasoning salt, pepper and chilli.
With these proportions you have to get 5 to 6 liters of fish soup. If your blender is not very powerful, pass the soup through a sieve to remove small pieces of bones. It’s ready !
Feel free to keep your fish soup in freezer boxes to keep it for later! To make it a complete meal for one evening, I added some small dice of grilled country bread, and as I was left in the fridge a quenelle nature, I cut it in slices and cooked in a pan in a little butter, the mix of all these little things was very nice.
Enjoy your meal from
English 
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