My Little Fish Soup
My Little Fish Soup might be just the main course you are searching for. This recipe serves 1. One serving contains 1547 calories, 125g of protein, and 66g of fat. This recipe covers 76% of your daily requirements of vitamins and minerals. Head to the store and pick up onions, garlic cloves, fish stock, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn.
Instructions
Cut the vegetables for the soup into pieces (tomatoes, onion, carrot, leek, celeriac, ginger).Clean the herrings, remove dorsal fin and cut them into larger pieces. If you like you can leave the tail fin.
Heat olive oil in pot and sear herring on both sides for about 1 minute. If you didn't remove the tail fins, remove these four pieces and set aside.
Add the anchovy fillets and sear for another minute.
Add all the vegetables, curry powder and cayenne pepper powder and cook for about 3 minutes. Stir well.
Add fish broth and water and cook , reduce heat to low and cook for about 1 hour and stir from time to time.While the soup is cooking cut the fish filets into bite-sized pieces. Clean the tiger prawns. Set aside.For Aioli cut the garlic into pieces and add it together with olive oil and egg yolks into your food processor.
Mix until smooth and creamy. Salt to taste. Put Aioli into a small bowl and set aside.
Cut french bread into slices and toast until golden brown. Set aside.After 1 hour cooking take soup from heat and puree soup until smooth. You can do this in your food processor. The soup should be very smooth and creamy. You can sieve the soup to remove all remaining pieces and fish bones.Put soup on oven over low heat again and add sherry, lime juice, sugar, and saffron.
Add salt and pepper to taste.
Add salmon and tilapia pieces, tiger prawns, and the tail pieces of the herrings.
Let simmer for about 10 minutes or until fish is done and flakes easily.Divide the soup into bowls and serve with Aioli and toasted french bread on the side.NOTE on "small whole fish": I use herrings.NOTE on fish tails: I don't remove the tail fin and use these pieces for decoration. If you don't like them, remove them. In this case you can leave all herring pieces in the soup.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.
Zind-Humbrecht Calcaire Pinot Gris
Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.