Village fish soup

Preparation stepsTotal time: 45 min

1. 1

   Sweat11 min

   

   Sauté the sliced onion, carrot and celery. Heat the fat over medium heat without letting it smoke. Stir so everything colors evenly: golden, never black, or it turns bitter. Amounts for this step: 1 onion; 1 carrot; 1 celery stalk.

2. 2

   Add the tomatoes11 min

   

   Add the tomatoes, saffron and fish stock. Count the time from when you start, and only move on once you get the result described. Amounts for this step: 1 can of peeled tomatoes; 1 l fish stock or water; Saffron, salt, pepper.

3. 3

   Poach12 min

   

   Slip in the fish in pieces and cook for 12 minutes. The liquid should simmer, not boil. Stay close for the first few minutes to set the heat, then check that nothing sticks to the bottom. Amount for this step: 400 g white fish fillets.

4. 4

   Serve11 min

   

   Set a few pieces aside whole and blend the rest to thicken the soup. Plate at the last minute. Taste for salt, pepper and acidity, then serve right away: a hot dish is served hot, a cold dish is served cold.