A fisherman's stew that has gone from cast-off to fine dining. A taste of southern France and a fish lover's dream come true. This is a faster version of the soup to enjoy at home.
Recipe Category All Seasons, autumn, Dinner, Lunch, Main Course, Seafood, Soup, Spring, summer, Winter
Cuisine French
Servings 6Servings
Ingredients
2Fish Carcasses(chopped)
18Whole Shrimp(including shells and heads)
1TablespoonTomato Paste
2Onions(diced)
4Shallots(diced, optional)
2Carrots(sliced thick)
2Sticks of Celery(save leaves)
1bunchFlat Parsley(minced, save stems)
fewSprigs of Tarragon
1CupWhite Wine (or rosé)
Instructions
Fish Stock
In a large pot over medium heat add olive oil, fish carcasses, shrimp heads, and shells, and tomato paste. Stir until the shells are dark red and the fish starts to stick. Transfer content in a bowl set aside and deglaze with wine. Make sure you scrape well the bottom of the pan. Transfer the wine to the same bowl where you're "parking" the fish and shrimp parts.
In the same pot add more oil and cook the onions until translucent, then add back the fish+shrimp+wine mix and the rest of the ingredients, including celery leaves and parsley stems. Add enough water to barely cover and simmer for 45 minutes. Strain through a fine sieve, cheesecloth, or a "chinois". Save a few carrots slices per person (carrots should not be very soft).
Keep strained stock simmering, reduce it if not flavorful enough. Season with salt.
Potatoes
Cube some potatoes, boil in salted water for a few minutes then finish the cooking in a little bit of fish stock.
Fish
For each person count 1/2 fish filet (skin removed), 3 mussels and 3 shrimp, 3 cherry tomatoes 3 cubes (or balls, if you used a melon baller) of cooked potatoes.
Cooking
Bring the stock to a simmer, poach the shrimp and set aside in a warm bowl (about 4 minutes) poach the mussels and set aside (about 2 minutes).
Poach the halved fish filets (about 5 minutes)
In a serving bowl put carrots slices, cherry tomatoes, cooked potatoes, cover with stock, add the cooked mussels, shrimp, and fish, sprinkle with parsley.
If desired serve the baguettes slices topped with garlic mayonnaise.