COOKBOOK: CLASSIC SEAFOOD - Step by Step
RATE: ❤️❤️❤️👌🏻👌🏻💲💲
So the name of this recipe doesn’t do it for you!
I get that! Not totally inviting, right?
I told the family that I was making 'creamy fishy soup' and there was no excitement in the room for dinnertime.
They say you should not judge a book by its cover and the same should apply to a recipe. This was absolutely delicious! There wasn’t even a little left over for Jet :(
Eat it or Starve!?? You’ll think you’ll starve…..but you won’t!
RECIPE
SERVES 4-6
1 litre of stock (fish or vegetable)
saffron thread or powder
1/2 cup dry white wine
1 onion, chopped
1 large carrot, chopped
2 celery sticks, chopped
Parsley (dry)
2 bay leaves
45g butter
2 large tablespoons of butter
2 tablespoons flour
400g white fish fillets, cut into bite sides
1 cup fresh cream
parsley for garnishing
Add the vegetables in a pot with broth, bay leaves and wine and bring to boil. Simmer for 20mins.
Drain the vegetables and keep the broth for the soup.
Remove the bay leaves.
In a saucepan, melt the butter and stir in the flour for a few seconds until sticky and removed from the sides of the pan. Remove from heat. Gradually add the stock and whisk continuously until smooth. Return to light heat and bring to simmer. Keep stirring. Add the fish and cook for 3 mins. Keep stirring . Add cream. do not allow it to boil. simmer for 1 minute. Add parsley and take off heat.
Ready to be served.
