Fish soup
Finely strained fish soup with tomatoes, fennel and garlic.
Active time35 min
Cooking1 h
Total1 h 15 min
Add to my week
Loading your week…
Ingredients
- 20 g garlic
- 250 g fennel
- 150 g onions
- 400 g tomatoes
- 1200 g cleaned rockfish
- 1.2 l water
- 30 ml olive oil
- 150 ml dry white wine
Preparation
Ask the fishmonger to gut and scale the fish and remove the gills. Wash and thinly slice the fennel. Wash and dice the tomatoes. Peel and thinly slice the onion and garlic.
20 g garlic250 g fennel150 g onions400 g tomatoes1200 g cleaned rockfish- knife
Heat the oil in a stockpot and sauté the fennel, onion and garlic for 5 minutes. Add the fish, tomatoes, wine and the 1.2 l of water. Bring to a simmer, skim off any scum, then cook for 40 minutes.
1.2 l water30 ml olive oil150 ml dry white wine- stockpot
- slotted spoon
Remove any accessible large fish bones with a slotted spoon. Pass the soup through a food mill, then through a fine sieve, pressing the solids to ensure all the bones are removed. Reheat for 3 minutes and serve.
- food mill
- fine sieve
- saucepan
- bowl
Allergens
- Fish
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration