Breton Fish Soup

Recipe by Mme M
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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