Breton Fish Soup Recipes

Steps:

• 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!

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Steps:

• Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
• Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.