• Linda Hutten

French Fish Soup

French Fish soup

Olive oil

3 onions

3 carrots

3 celery stalks

1 fennel bulb

6 garlic bulbs

1 bay leaf

8 ounces unpeeled shrimp

10 cups water

juice and zest of one orange

2/3 cups dry vermouth

2 thyme sprigs

whole fish such as pollack or sea bass

Sautee onions, carrots, garlic. celery, fennel and bay leaf in olive oil for about 20 minutes. Add vermouth and thyme simmer 2 minutes. Add fish and shrimp stirring for 5 minutes add water and orange juice simmer for 45 minutes. Remove bay leaf.

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