Fish soup with Provençal bouquet Ingredients: 1- leek cut into fine julienne - 2- seeded tomatoes - 2- sliced onions - 1- orange peel thyme - 2 tablespoons of - olive oil, cayenne pepper - 2 - chicken stock cubes - 500 g of - Fish in pieces (red mullet, sea bass, whiting) - 100 g of - fresh shrimp - 2 crushed garlic cloves - 1 branch of fennel - 1 branch of celery - bay leaf.
Utensils： 1 ladle 1 hand blender 1 Heated blender heated blenders- 1 Electric slow cooker
Total time:
1 h
Preparation:
30 min -
Cooking:
30 min
Phase 1
Brown leek, onions and garlic with oil. Add tomatoes and fennel and cook for a few minutes.
Phase 2
Pour the prepared broth (cubes and boiling water), add thyme, bay leaf, celery, orange peel and spices. Leave to simmer for 15 minutes.
Phase 3
Add the fish and shrimp, then cook for another 10 minutes.
Phase 4
Serve this mixed soup with garlic croutons.
Utensils： 1 ladle 1 hand blender 1 Heated blender heated blenders- 1 Electric slow cooker
Total time:
1 h
Preparation:
30 min -
Cooking:
30 min
Phase 1
Brown leek, onions and garlic with oil. Add tomatoes and fennel and cook for a few minutes.
Phase 2
Pour the prepared broth (cubes and boiling water), add thyme, bay leaf, celery, orange peel and spices. Leave to simmer for 15 minutes.
Phase 3
Add the fish and shrimp, then cook for another 10 minutes.
Phase 4
Serve this mixed soup with garlic croutons.