| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Hmong |
Campanile |
4 |
Servings |
INGREDIENTS
| 1 |
|
Monkfish or burbot weighing |
|
|
1 kg. |
| 2 |
|
Spoonfuls of olive oil. |
| 1 |
|
Bouquet garni. |
| 1 |
|
Head fennel. |
| 1 |
|
Onion. |
| 2 |
|
Water. |
| 1 |
|
Liqueur cup of Pastis. |
|
|
Aioli |
| 20 |
|
Grilled or toasted bread. |
|
|
Salt, pepper. |
|
|
minutes. |
INSTRUCTIONS
Prepare the fish stock: peel and finely chop the onion, wash and cut
the fennel in thin strips. Fry these vegetables lightly in the oil.
When they are golden, add the central bone of the fish and the bouquet
garni. Cover with water. Season. Simmer for about 25 minutes, then
skim. 2 When the stock is ready, strain the liquid, add the cup of
Pastis and return to the heat. 3 Cut the fish into cubes and put in
the stock. Cook over a low heat for 4 When the fish has turned white,
remove it carefully with a skimming ladle. Reduce the stock to
two-thirds, add the aioli and stir to thicken the sauce. Pour the soup
over the fish pieces, and decorate with the toasted bread. Serve hot.
Campanile tip: Ask your fishmonger to remove the central bone from the
fish. Once you have added the aioli to the soup, make sure it does not
boil. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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