Recipe Concarnoise fish soup
Preparation time:
2h15
Heat treatment time:
1 h
Shelf life:
6 mois dans un endroit sec et frais (<6 C°)
Ingredients
Number of persons: 6
Preparation
- Wash the fish, dry them and cut them into sections. Wash, peel and cut the carrots into rings.
- Finely peel and cut the onions and the garlic heads.
- In a large casserole dish, brown the carrots, onions and garlic gently for 10 minutes. Stir regularly.
- Add the fish, mix and cook for another 5 minutes. Add the white wine, saffron and bouquet garni. Complete 1 liter of water. Bring everything to a boil. Split several times. Salt and pepper.
- Cover and cook over low heat, for 1 hour.
- Pass the soup to the blender, then sift it.
- Fill the jars Le Parfait With the soup up to 2 cm from the edge. Close and proceed immediately to heat treatment for 1 hour at 100 ° C.
Tip: It is possible to accompany the soup with small croutons rubbed with it, grated gruyère or parmesan.
