Fish Soup from Fish Scraps

Ingredients

• 1.2 kg fish carcass (e.g., grouper, sole)
• 1 bundle mirepoix vegetables
• 40 g Butter
• 1 sprig thyme
• 6 white peppercorns
• salt to taste
• 0.5 l dry white wine
• 1 l water
• a pinch saffron strands
• 400 g fish fillet (e.g., red drum, sea bream, grouper)
• paprika peppers (½ each of red, yellow and green)
• 1 tbsp Noilly Prat
• 1 tbsp finely chopped basil

Instructions

1. 1.

   Wash and chop the fish scraps. Wash, trim and roughly chop the mirepoix vegetables. Melt butter in a pot, sauté the fish scraps, add the vegetables, herbs and spices, sauté briefly, then deglaze with wine. Add water and let everything simmer gently for about 20 minutes. Strain the fish stock and drain. Return the stock to a pot and reduce to about 1 liter; stir in saffron at the end.

2. 2.

   For the filling, remove seeds from the paprika halves, wash and dice them. Wash the fish fillets and cut into bite‑sized pieces. Combine with the diced paprika in the fish stock and let cook for 3–4 minutes until tender.

3. 3.

   Season the fish soup with Noilly Prat and serve.