Fisherman's Pot

by Claude Kosloski, taken from "Recettees gourmandes au vin de Beaumes de Venise"

Serves 4 

Preparation: 40 minutes, Cooking time: 2 hours


Ingredients


 The soup

- 1kg small rock fish

- onion, garlic, celery, leek

- bouquet garni

- olive oil

- 1/2 cup white wine

- 1/2 shot of pastis

- saffron


 The fish pot

- 500g mussels 

- 400g whelks

- 1kg filleted white fish (rascasse, bass, whiting, or monkfish cut into chunks).


Preparation

Prepare a fish soup with the rock fish. Descale and clean the fish. In a sauce pan with a bit of olive oil, sauté 1 onion, a few cloves of garlic, ground, 1 branch celery, 1/2 leek, 1 bouquet garni. Add the fish, white wine and pastis. Cover with 2 litres of water and cook for 1 hour, or until the bouillon has reduced by half. Strain through a sieve, pressing well, season and colour with a bit of saffron. The soup can be prepared in advance.

The fish pot: Cook the whelks in a court-bouillon. Heat mussels until they open and add the water from the mussels to the soup.


Optional: 

Prepare a rouille with a head of garlic ground to a creamy pulp, 1 small boiled potato, 3 egg yolks. Stir while slowly adding olive oil until a consistency of mayonnaise is reached. Season to taste. If desired, a small red chili pepper can be ground in with the garlic.


10 minutes before serving, heat the soup, add the fish and cook at a rolling boil. At the last moment, add the mussels and whelks to make sure they are heated through. Serve with the rouille and slices of toasted French loaf.

 


Scroll To Top