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Velvety Fish Soup with Turbot

Velvety Fish Soup with Turbot

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Ingredients

Quantity:
300 g fresh boat fish or fish bones and heads
2 fresh turbot fillets, cubed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 dry onion, finely chopped
1 cup leek, finely chopped
2 garlic cloves, finely chopped
1 carrot, cubed
1 zucchini, cubed
2-3 celery stalks, finely chopped
1 tablespoon tomato paste
1 cup dry white wine
2 large tomatoes, grated
2 bay leaves
1 teaspoon saffron strands (Kozani crocus)
1/2 cup parsley, finely chopped
1 tsp salt
1/2 tsp black pepper
1/4 cup (65ml) lemon juice

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Velvety Fish Soup with Turbot

Features:
  • Main Course
  • Soups
Cooking Methods:
  • Portions: 8
  • Μέτρια

Ingredients

Instructions

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Visit a Blue Island Fish Market for your fresh fish.

In a pot, add the boat fish or fish bones and pour water. Allow the water to boil and simmer for 20 minutes. Strain and set the broth aside.

In another pot, add olive oil and butter. Once melted, sauté onion, leek, garlic, carrot, zucchini, and celery for 10 minutes. Then, add the tomato paste and stir to release its flavors. Pour the wine and let it boil off the alcohol. Add grated tomatoes, bay leaves, saffron, and parsley. Stir and pour in 6 cups of the fish broth. Let it simmer for 20 minutes.

Finally, add salt, pepper, and lemon juice. Stir and blend the soup using an immersion blender. Add the turbot cubes and simmer for another 10 minutes.

Serve the soup garnished, if desired, with some chili flakes and cream or coconut cream.

This recipe can also be made with:

  • Sole
  • Sea bass
  • Cod

 

By Chryso Lefou

 

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