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Add a photoServings: 4
Ingredients
- 1 x Flathead or possibly burbot weighing 1 kg.
- 2 x Spoonfuls of extra virgin olive oil.
- 1 x Bouquet garni.
- 1 head fennel.
- 1 lrg Onion.
- 2 lt Water.
- 1 x Liqueur c. of Pastis. Aioli
- 20 slc Grilled or possibly toasted bread. Salt, pepper.
Directions
- 1 Prepare the fish stock: peel and finely chop the onion, wash and cut the fennel in thin strips. Fry these vegetables lightly in the oil. When they are golden brown, add in the central bone of the fish and the bouquet garni. Cover with water. Season. Simmer for about 25 min, then skim.
- 2 When the stock is ready, strain the liquid, add in the c. of Pastis and return to the heat.
- 3 Cut the fish into cubes and put in the stock. Cook over a low heat for 10 min.
- 4 When the fish has turned white, remove it carefully with a skimming ladle. Reduce the stock to two-thirds, add in the aioli and stir to thicken the sauce. Pour the soup over the fish pcs, and decorate with the toasted bread. Serve warm.
- Ask your fishmonger to remove the central bone from the fish. Once you have added the aioli to the soup, make sure it does not boil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 583g | |
| Recipe makes 4 servings | |
| Calories 52 | |
| Calories from Fat 12 | 23% |
| Total Fat 1.34g | 2% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 50mg | 2% |
| Potassium 226mg | 6% |
| Total Carbs 7.85g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.97g | 2% |
| Protein 1.11g | 2% |
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