The spiny fish soup

The pricker or tomato press is a tool that separates the pulp and juice from the seeds and skins. When it comes to obtaining fruit or vegetable juices or coulis, the seed plant will be the perfect solution.   


To make this fish-based dish and get your soup, discover Stéphane's recipe which diverts the thorny from its traditional use (working with tomatoes) for fish soup.   

List of ingredients

(for 5 liters of fish soup)

2 kg of fish prepared by the fishmonger: Gurnards, Rascasses, Pageots, Donzelles, Vives,

2 onions,

1 leek,

1 kg of tomatoes,

2 cloves of garlic,

1 glass of white wine,

1 cup of fish stock or 1 tablespoon of dehydrated stock,

1 branch of celery,

Thyme,

Espelette pepper,

Olive oil,

Salt, pepper.

  

1 / Preparation of vegetables and herbs

Peel and roughly chop the onions, the white leek, celery.    

2 / Cooking the vegetables

In a casserole , heat the olive oil and add the minced ingredients, garlic and season. Sauté gently until the onions turn golden, then add the tomatoes cut into pieces.   

3 / The fish

Add the fish, let come back over low heat. When it begins to color, wet with the white wine and increase the intensity of the heat so that the alcohol evaporates. Then cover everything with water, add the thyme, fish stock and Espelette pepper.
Cover and cook over medium heat for 1h30.   

4 / Passage à épépineuse

Remove the heads and the large bones. Pass the fish, vegetables and cooking juices to épépineuse . Reserve then filter everything at Chinese to leave no stops.   

5 / Reduction before tasting

Put your soup back in a Dutch oven and bring to the boil to reduce it. Stop cooking when you have obtained the desired consistency. Taste and adjust the seasoning if necessary.
To taste with toasted bread croutons rubbed with garlic and rust ... a delight!   

6 / Storage

If you have overdone it, you can keep it and enjoy it a little later. The refrigerator is of course suitable if you plan to enjoy it the next day but if you plan to consume it later still, you have the choice between packaging it in juice bottles and place it in the freezer or sterilize it. There are two methods for this: the first, traditional, consists of using a sterilizer , the other, faster but also reserved to the masters, is to boil jars or bottles and then pour the soup, which is still almost boiling (note: heat resistant gloves essential), then close very tightly (new seals and capsules). Then store in a dry, cool and dark place.