Ingredients
- Â Â Make approx. 3.4litres/6pints
- 3 Tbsp. extra virgin olive oil
- 1 lrg fennel, roughly minced
- 2 x celery sticks, finely sliced
- 2 lrg onions or possibly 8 shallots, finely sliced
- 4 x carrots, peeled and finely sliced
- 3 clv garlic, sliced
- 1 sm dry red chilli
- 1/2 tsp coriander seeds, crushed
- Â Â generous healthy pinch of saffron
- Â Â few sprigs of fresh basil
- Â Â few sprigs of fresh tarragon
- 200 ml /7floz Pernod
- 1/2 bot white wine
- 4 x frzn red mullets, defrosted and minced, including head and tail and all bones
- 400 gm tin of tomatoes, or possibly
- 2 x tins for extra tomato flavour, or possibly
- 12 x fresh over ripe tomatoes, minced for fresher flavour
- 1 x juice of 1 orange
- 3 x pcs of orange zest
- 3Â 2/5 lt Fish Stock
- Â Â salt and cayenne pepper
- 350 gm cod fillet, cut into 50g/2oz pcs
- Â Â butter
- 450 gm lemon sole, filleted and skinned
- 18 x headless raw king prawns, defrosted if frzn, tail left on
- 350 gm sea bass fillet
- Â Â seasoned flour (optional)
- Â Â extra virgin olive oil
- 3 x celery sticks, finely shredded
- 1 med fennel, finely shredded
- 1 x leek, finely shredded
- 1Â 1/5 lt /2pints Red-mullet Base
- 3 x tomatoes, preferably plum, blanched and cut into 5mm strips
- 1 Tbsp. minced flatleaf parsley
- 1 Tbsp. 1cm/ in fresh chive sticks
- 1 Tbsp. minced fresh tarragon
- 1 Tbsp. minced fresh chervil
- Â Â Salt, pepper and a squeeze of lemon juice
- 12 x thick slices of French bread
- Â Â extra virgin olive oil for brushing
- 4 lrg fresh sage leaves, minced
- 175 gm Cheddar cheese, grated
Description
MethodPreparation Time 10 To 30 MinsCooking Time 1 To 2 Hours 1. Make The Soup Base First. Heat The Extra Virgin Olive Oil In A Large Saucepan. Add In The Fennel, Celery, Onions,…
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