|
Method :
Wash the fish and pat dry with absorbent
kitchen paper. Remove any skin, then cut fish into fairly large, thick
pieces.
Heat the oil in a large casserole and
gently fry the onions and leek for 5 minutes or until soft. Finely shred
the orange rind, then stir into the onion and leek with the garlic,
herbs and seasoning. Dissolve the saffron in a little hot water.
Add the fish with the tomatoes. Stir in
the saffron water and just enough cold water to cover. Bring to the boil
and simmer, uncovered, for 8 minutes.
Add the langoustines or mussels and cook
for a further 5-8 minutes. Using a slotted spoon, quickly remove the
fish and arrange in a serving dish.
Leave the langoustines or mussels in their
shells. Strain the soup and season, then pour into the dish. Serve
immediately with
Pimento and Garlic Sauce (Rouille).
Serves 6
Saffron is used in this hearty fish soup
to enhance both the color and flavor.
#Ads - Get the above cooking ingredients here at discounted price
|
