Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | NXg | Friday Review | Cinema Plus | Young World | Property Plus | Quest |

QUICK FIX

Mediterranean fish soup

Chef Sudharsan is Junior Sous Chef at ITC Hotel Park Sheraton & Towers, Chennai, and has recently joined the hotel. He has worked with the Jumeirah Group of Hotels in Dubai, Novotel Hotels in the U.K. and the Leela Hotel in Mumbai. He specialises in Mediterranean cuisine

Fish bones: 200 gm

Onion: 25 gm

Carrot: 25 gm

Celery: 25 gm

Leek: 25 gm

Garlic: 2 cloves

Tomato paste: 3 tbsp

Brandy: 10 ml

White wine: 30 ml

Saffron: 1 pinch

Thyme: 1 sprig

Paprika powder: 1 pinch

Salt to taste

Olive oil: 20 ml

Water to cover

(Fish bones, preferably those of red snapper or sea bass)

Wash the fish bones in cold water and cut them into small pieces. Dice the vegetables.

Heat olive oil in a pan and add the fish bones and sauté them over a low flame till the bones are half done.

Add the vegetables to the cooked fish bones and sauté them along with the bones till the vegetables turn soft.

Flambé the mixture with brandy.

Add tomato paste and cook for five minutes over a low flame. Deglaze the pot with white wine and cook the wine for five minutes.

Add water to cover the mixture. Add a pinch of saffron, paprika powder, salt and a sprig of thyme.

Bring it to a boil and simmer for an hour. Pass it through a conical strainer by pounding the mixture to extract all the juice.

Serve hot with cooked salmon and prawns.

Printer friendly page  
Send this article to Friends by E-Mail