Transcript
THE SOUP OF FISCHES Preparation:20 minutes Cooking of the soup: 25 minutes Cooking of fishes: 15 minutes For 6 persons: 1 sea bream, 3 steaks of conger 3 gurnards 2 lively 6 small red mullets 6 small bars 1 white of leek 1 glass 1/2 of olive oil 1 onion 6 cloves of garlic 1 branch of fennel or 1 spoonful with coffee of seeds of fennel, thym Of the bark of orange 1 baguette of bread 100 g of worn yellow Swiss cheese 1 of egg Of the salt, the pepper 1 small tube of saffron Ask the fishmonger of oyster seller and empty all the fishes. Cut in slices the sea bream and the gurnards. In a hen, made warm a glass of oil, a leek and an onion sliced thinly. Add heads and tails of big fishes, deep, 4 cloves of garlic, being peeled but crushed, the fennel, the branch of thym, the finger of bark of orange, the salt, the pepper. Being made return without coloring, please , cover with 2 liters of water, cook 20 minutes in big broth. Pass, remove the big fish bones, crush flesh in the fine vegetable mill. Put back the soup on the fire, with the saffron, the conger, the gurnards, the sea bream, announced on big fire, then maintain shivering 5 minutes, add bars and red mullets, let shiver another 5 minutes. Raise fishes in the flat of service. In the soup tureen, please , go up in mayonnaise a yellow of egg with the rest of oil, pay the boiling soup bit by bit. Serve quite together with slices of baguette dried in the oven, rubbed with the rest of garlic and the worn Swiss cheese.
