Name: Fish Soup
Ingredients: 25 g Butter or oil; 250 g Mixed onion; celery, white of; ; leek, roughly; ; chopped; 500 g White fish bones; chopped and soaked; ; in cold water; 100 ml Dry white wine; 1 l Cold water; 1 Bayleaf; 1 Thyme sprig; 4 Parsley stalks; (4 to 5); 50 g Mushroom trimmings; 4 White peppercorns; 1 pn Saffron threads; 50 g Carrot; cut into; ; matchsticks; 50 g Leek; cut into; ; matchsticks; 6 lg Prawns; peeled, head and; ; central vein; ; removed; 250 g Dover sole fillet; skinned and cut; ; diagonally into; ; 1x4cm strips; 8 Small/queen scallops; Salt and freshly ground black pepper; 1 tb Chives; chopped; A few sprigs of chervil

CATEGORY	CUISINE	TAG	YIELD
Seafood		Ideal, Home, Cooks	4	servings

INGREDIENTS

25	g	Butter or oil
250	g	Mixed onion; celery, white of
		; leek, roughly
		; chopped
500	g	White fish bones; chopped and soaked
		; in cold water
100	ml	Dry white wine
1	l	Cold water
1		Bayleaf
1		Thyme sprig
4		Parsley stalks; (4 to 5)
50	g	Mushroom trimmings
4		White peppercorns
1	pn	Saffron threads
50	g	Carrot; cut into
		; matchsticks
50	g	Leek; cut into
		; matchsticks
6	lg	Prawns; peeled, head and
		; central vein
		; removed
250	g	Dover sole fillet; skinned and cut
		; diagonally into
		; 1x4cm strips
8		Small/queen scallops
		Salt and freshly ground black pepper
1	tb	Chives; chopped
		A few sprigs of chervil

INSTRUCTIONS

FISH STOCK
SOUP
To make the stock, heat the butter or oil in a large pan, add the chopped
vegetables, cover and cook slowly until soft and translucent. Drain the
fish bones and add to the pan, cover and cook for a few minutes. Pour in
the wine and cook uncovered until it has reduced by half. Add the cold
water and bring to the boil. Add the herbs, mushroom trimmings and
peppercorns and simmer gently for 20 minutes, skimming occasionally.
Strain the stock through a fine strainer.
Cover with clingfilm and cool quickly.
To make the soup, bring the fish stock to the boil. Place the saffron in a
bowl and pour on 2 tablespoons of the stock. Ladle a little stock into a
small pan and season lightly in preparation for the cooking of the fish.
Add the carrot and leek to the large pot of stock, simmer for 5 minutes.
Poach the prawns in the small pan for 1 minute. Add the sole, poach for 1
minute. Add the scallops, poach for 1 minute.
Remove fish with a slotted spoon and add to the soup with the saffron and
its liquid.
Heat, season and add the herbs. Serve in warm soup bowls.
NB: the stock may be kept in the refrigerator for up to 3 days, or if not
using straight away it may be frozen.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”