Fish Soup

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.