I do not even remember the last time I made fish stock. This is not a process I enjoy – too much boiling, mashing and sifting for my taste. When I want to make fish soup and I need a stronger means of cooking, rather than plain water, I am happier Apply to a convenience product, a jar of “Sufa de Poison” from the French Ferrad brand. The large 780 gram jar is enough to make soup for 4 to 5 people and it works great, with a little doctor. By itself, I find the horse soup too rich but diluted with water, as a base on which other flavors can be laid, it works great. Worth a try. I noticed that the soup gets better as it sits, so, in an ideal world, prepare the base a day before you plan to use it.

This example is a thick soup rich in beans, potatoes and roasted peppers. The quantities are only a suggestion, because this is the kind of soup where you can really improvise.

Before you ask: there is not much Italian especially in this soup, I just write it so as not to forget it.

Relatively fast fish soup, with potatoes and giant white beans (using Ferrer de Poison soup)

3 leeks, white part only, sliced
1 fresh bay leaf, 1 strip of orange zest
A few cloves of garlic, slices
½ a teaspoon each of roasted coriander seeds, ground and fennel
A pinch of smoked paprika
3 medium waxed potatoes, peeled and cut into cubes
125 ml white vermouth or white wine
One jar of 780 grams of Poison Perard soup, well shaken
500 ml of water
About 5 tablespoons of boiled tomato sauce or pasta
600 grams of giant white beans (or chickpeas) cooked (even the contents of one jar of Al Navarico beans will be fine)
500 ml of water
1 bag of Italian saffron (0.16 g)
2 roasted peppers, chopped

500 grams of cod live, salted long in advance

Fry the leek, salted, with the bay leaf and the orange strip. When they are well reduced add the garlic, let it soften and add the spices. Stir often and when damaged by their aroma, add the potatoes and mix well.
Lightly salt and cook over high heat for a few minutes.

Add the vermouth and let it bubble until it almost evaporates.
Add the de Poison soup, water, tomato sauce and beans.
Bring to a boil and add the saffron and peppers
Cook until the potatoes are tender.
Let it rest for 30 minutes (unless you have the time and desire to let it rest and use it the next day)

Check for salt (keep in mind that the fish is salty) and especially the acidity: sometimes a few drops of vinegar help revive the soup: be careful and add half a teaspoon at a time.

Bring to a boil and add the fish. Push the pieces of fish into the soup, cook for five minutes and then turn off, let the fish finish cooking in the residual heat, about ten minutes
Check, add chopped parsley and serve.

About fish: Always salt fish well in advance, it is possible as soon as you return home from the fish seller. For several hours the salt will seep into the meat and make it firmer and juicier.

I made similar soups with mussels as well. I steam the mussels, remove the meat from the skins and strain the soup. I add the mussels liquid when I add the soup de pawson and add the mussels right at the end.

Posted by Stefano Arturi

Nato fuorimilano, lungamente a Londra, ora in Sempione (Mi). 2013 update: ritornato in the UK. Aperto un ristorante a Lyme Regio, nel Dorset Update 2015: venduto il ristorante e tornato a Londra … ora bisogna re / inventarsi … Il mio blog in italiano è: www.qbbq.wordpress.com (qbbq = Quanto Basta Basta Quanto) il mio blog / mini sito in English è: www.italianhomecooking.co.uk —————— I was born just outside Milan, so I lived in London, now back in Milan. Update 2013: I returned to the UK, we bought a restaurant in Lime Regis, Dorst Update 2015: More in London: We sold the restaurant and now it’s time to reinvent ourselves ….. Let’s see what happens … My blog in Italian is: www.qbbq .wordpress.com My blog in English is: www.italianhomecooking.co.uk
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