Ttoro forgsienne
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Mixed fish (Cod, hake, monk halibut, orange roughy) |
| 3 | fluid ounce | Olive oil |
| 2 | pounds | Mussels (cooked marinire) |
| 2 | mediums | Onions, finely chopped |
| 1 | ounce | Flour |
| 2 | mediums | Carrots, finely chopped |
| 3 | tablespoons | Mixed fresh herbs (parsley, chervil, basil, chives with a few leaves rosemary and/or sage. |
| 3 | Stalks celery, fine chopped | |
| 1 | small | Green pepper chopped |
| 1 | small | Red pepper chopped |
| 2 | larges | Tomatoes, concasse |
| 1⅔ | cup | Dry white wine |
| 4 | Cloves garlic, finely sliced | |
| 1½ | quart | Fish stock or water |
| 1 | Red chilli (fresh) OR | |
| ¼ | teaspoon | Cayenne |
| Salt & pepper | ||
| Fresh lemon juice (opt) | ||
Directions
Cut the fish into cubes, with fish needing longer cooking, cut smaller. Reserve the trimmings. If you do not have any fish stock, buy extra fish bones/heads and make some with the bones and trimmings from the fish, a little of the wine and half the vegetables, together with a bouquet garni.
In a large frying pan, heat half the olive oil, and add chopped onions, celery, red & green peppers, the red chilli seeded and sliced, the garlic and the paprika. Fry over moderate heat for about 5-10 mins until softened, but not brown.
Meanwhile, clean the mussels, and steam … la mariniŠre with chopped shallots, a little white wine, bay, parsley and thyme. As soon as the mussels are done, strain, reserving the liquor, and remove from shells, spreading them on a plate to cool quickly.
Combine in a large saucepan, the fish stock, the trimmings and the mussel cooking liquor, and cook « hour or so. Strain, allow to cool slightly and add the wine, the cooked vegetables, the concass‚e tomatoes and the chopped herbs. Leave aside until ready to use, when it should be heated to boiling. May be cooked ahead up to this point.
Season the flour with salt and pepper, and shake the fish cubes in this to coat evenly. 15 mins before serving, heat the remaining olive oil in a wok, or very large frying pan, and add the fish. Fry over high heat, till lightly browned on all sides (5 mins or so). Add the boiling stock/vegetables. cook at slow boil/simmer uncovered a further 8 mins. Add cooked mussels. Taste. The soup should be quite piquant, without being positively fiery. Season with cayenne if needed, lemon juice and salt/pepper. Serve immediately. (May be accompanied by garlic croutons). Submitted By IAN HOARE On 09-01-95