Fish soup with tomatoes: Submitted by: Johanna Blist | Date Added: 7 Nov 2011 Ingredients:

2 1 / 2 cups fish broth
1 medium onion
1 medium fennel bulb
2 tablespoons. tbsp sunflower oil
2 / 3 cup dry white wine
1 box of 19 oz (540 ml) tomato, chopped
1 bay leaf
1 tbsp. teaspoon granulated sugar
Salt and black pepper
1 pound firm-fleshed white fish net
A few sprigs of parsley
1 tbsp. tablespoons of cornstarch
2 tablespoons. tablespoons of milk
3 tbsp. tablespoons heavy cream

Cooking Instructions:

Put the broth to heat. Peel and finely chop the onion. Peel, wash and finely chop the fennel, reserving leaves for garnish.

Heat oil in a large heavy-bottomed pan. Melt the fennel 5 minutes.

Drain excess oil contained in the pan. Add fennel broth, wine, tomatoes, bay leaf and sugar. Bring to a boil, reduce heat, cover and simmer 10 minutes.

Cut the fish into 1 inch cubes. Dip them in the broth. Wash and dry parsley, reserving a few leaves for garnish, chop the rest and add to soup. Cover and simmer 5 minutes.

Mix cornstarch with milk. Once the fish is cooked, remove bay leaf, stir the cornstarch into the soup and thicken slightly over low heat. Salt and pepper.

Add heavy cream, mix and heat 1-2 minutes. Garnish with parsley and serve immediately.

Makes 4 to 6 servings

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