Breton Fish Soup Food

BRETON FISH SOUP

Breton Fish Soup image

This is a hearty soup with leek, potato and fish chunks. Add some dry white wine at the end for extra flavor.

Provided by Mme M

Categories Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs mackerel or 2 lbs turbot
4 leeks
1 lb new potato
4 tomatoes
1 celery heart
1/2 teaspoon salt
1/2 teaspoon white pepper
1 sprig thyme
bay leaf
1 tablespoon chopped parsley
1 quart water
1 egg yolk
2 tablespoons cream

Steps:

Wash the leeks thoroughly, and cut the whites only into 1" rounds.
Peel the potatoes, and cut them into chunks to fit a soup spoon.
Skin the tomatoes, and deseed them.
Dice the celery heart into small pieces.
Put the above ingredients into a soup pan with 1 quart of water. Add the salt, pepper, thyme, and bay leaf.
Bring to the boil, then simmer for 25 minutes.
Discard the thyme and the bay leaf.
Clean the fish, skin it and fillet it carefully. Cut into chunks.
Add the fish to the vegetables and broth, and simmer this over very low heat for 15 minutes.
Beat the egg yolk with the cream in a bowl.
Add some of the broth to this, mix it around, and put the whole lot into the soup pan.
Keep over very low heat, and stir until the broth thickens somewhat.
Don't boil it!

Nutrition Facts : Calories 443.1, Fat 8.3, SaturatedFat 2.1, Cholesterol 124.8, Sodium 462.1, Carbohydrate 38.2, Fiber 5.8, Sugar 7.8, Protein 52.9

SIMPLE FISH STEW

Simple fish stew image

This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
1 tsp fennel seeds
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, finely chopped
2 leeks, thinly sliced
400g can chopped tomatoes
500ml hot fish stock, heated to a simmer
2 skinless pollock fillets (about 200g), thawed if frozen, and cut into chunks
85g raw shelled king prawns

Steps:

Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.

Nutrition Facts : Calories 346 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium

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