Breton-Style Fish Soup with Shrimp

Ingredients

• 12 shrimp
• 400 ml fish stock
• 2 tbsp olive oil
• 1 Carrot
• 150 g waxy potatoes
• 2 shallots
• 1 Garlic clove
• 2 Tomatoes
• 1 can saffron (0.1 g)
• 2 tbsp lobster butter
• 100 ml dry white wine
• 10 ml Pernod
• 150 ml Heavy Cream
• 400 g white fish fillet (e.g., sole or cod)
• Salt
• black pepper (freshly ground)
• dark grape vinegar (to taste)
• tarragon (for garnish)

Instructions

1. 1.

   Peel the shrimp, remove heads if necessary and devein. Briefly sauté the shrimp shells in hot oil, then deglaze with fish stock. Add about 100 ml water and simmer gently for about 15 minutes. Strain through a sieve. Peel and dice the carrot, potatoes, shallots, and garlic. Wash the tomatoes, cut off the stems, and dice. Sauté the vegetables (except tomatoes) in hot lobster butter. Then add the tomatoes and deglaze with white wine. Pour in the prepared stock and simmer for about 20 minutes. Puree the soup finely and strain through a fine sieve. Stir in Pernod and cream, bring to a boil. If needed, reduce slightly or add more stock.

2. 2.

   Wash, pat dry, and cut the fish into bite-sized pieces. Add the fish and shrimp to the soup and let them cook for 5-6 minutes until just done. Season with salt, pepper, and vinegar, then serve garnished with tarragon.

3. 3.

   Serve with toasted bread if desired.