| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Nordic |
Nordic, Nosh |
1 |
servings |
INGREDIENTS
| 2 |
l |
Rich fish stock; (4pt) |
| 1 |
lg |
Spanish onion |
| 1 |
lg |
Red onion |
| 2 |
|
Bulbs fennel; (with feathery tops) |
| 6 |
tb |
Virgin olive oil |
| 4 |
|
Cloves crushed garlic |
| 675 |
g |
Mixed white fish; (in our programme we |
|
|
; used salmon, |
|
|
; monkfish, saithe, |
|
|
; halibut, sole, cod) |
|
|
; (11/2lb) |
| 1 |
|
Crab; pre-prepared by |
|
|
; boiling and |
|
|
; discarding |
|
|
Gills |
| 1 |
ts |
Saffron |
| 1 |
|
Potato; finely chopped |
| 4 |
tb |
Finely chopped fresh dill |
| 150 |
ml |
Fresh cream; (1/4 pint) |
|
|
Sea salt and fresh ground black pepper |
| 2 1/3 |
kg |
Mixed fish bones; salmon heads any |
|
|
; crab shells or |
|
|
; claws available |
|
|
; (5lb) |
| 1 |
lg |
Spanish onion |
| 4 |
|
Carrots |
| 1 |
|
Bulb fennel; with feathery tops |
| 1 1/2 |
l |
Water; (3 pint) |
| 4 |
|
Black peppercorns |
| 1 |
|
Bottle light white wine |
| 225 |
g |
Mushrooms; (8oz) |
| 1 |
|
Bouquet garni; (bay leaf, parsley |
|
|
; stalks, chervil) |
INSTRUCTIONS
FOR THE RICH FISH STOCK
Chop all the vegetables fine and saute in the olive oil slowly over a low
heat for 20 minutes until soft. Then, add the fish and the garlic and the
crab flesh. Cook on for another 5 minutes.
Next, pour the stock over the mixture and the saffron and simmer for about
20 minutes. Season, and then add 150ml (1/4pt) fresh cream and the dill.
Then liquidize 3/4 of the soup until blended, reserving 1/4 of the soup as
chunky style to pour back after blending to give texture. Then check
seasoning of the soup and keep warm.
For the fish stock: You can buy reasonable quality fish stock cubes these
days which although, okay, will not give as good a result as making your
own. Fortunately, fish stock does not take long to make and doesn't need
hours of brewing and simmering. If you can chat up your fish-man, he'll
probably give you it for free!
Just about any fish are suitable for stock, so long as you don't just use
?oily? fish (salmon, mackerel, tuna etc). Salmon heads are usually in
plentiful supply at any time of year and flatfish give good flavours, being
proportionately more skeleton than flesh. The only advice here is to ensure
you remove any gills with stout scissors (these sometimes give a bitter
flavour to the stock) fiddly, but worth the effort. When the stock has
boiled, skim off any scum or froth accumulated and discard it. Lower the
heat to a slow simmer and cook the bones for about 45 minutes, continuing
to skim as necessary. Longer than this isn't really needed, unlike the beef
stocks, and you should then pass the liquid through a fine metal sieve or
muslin to strain it. Then return it to the saucepan and reduce it by at
least one quarter by volume on a fast boil, so you end up with at least 3pt
well?flavoured stock.
Tip: You can make this up to 3 days beforehand and keep it chilled in the
fridge or keep it in frozen form in plastics for 3 months in the deep
freeze.
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