Fish soup from Fez
Tasty fish soup from Fez with cockles and cod.
Preparation
Peel the onions and garlic. Chop the fennel and sauté it in olive oil with the Ras el Hanout herbs and saffron.
Add the tomatoes and deglaze with the pastis. Let it evaporate briefly.
Add the fish stock, thyme and bay leaf and simmer gently for 45 minutes.
Cook the cockles briefly, strain the liquid, and add it to the stock. Let the fish cook briefly.
Fry the langoustines briefly.
Serve the soup with the seafood.
Garnish with coriander if desired.
Ingredients
- 2 lr visbouillon
- 10 langoustines of gamba’s
- 1 kg zeevruchten (kokkels, mesheften, mosselen, …)
- 1 kg stevige witte vis
- 2 sjalotten
- 3 teentjes knoflook
- 1 venkelknol
- 4 tomaten
- verse koriander
- 1 scheutje pastis (optioneel, kan vervangen worden door 2 stuks Steranijs heel pure (artnr 809583)
- olijfolie
- World Spice Blend - Ras el Hanout kruiden fijn zonder zout pure (artnr 1165966)
- 12 stuks Saffraan
- 2 stuks Laurierblad heel pure (artnr 083678)
- Tijm heel pure (artnr 1201166)
