A flavourful fish soup recipe with a little bite.
I had a very similar fish soup at a restaurant a few years ago, and desperately wanted to make it at home because it's so divine! A few attempts later, adding this, leaving that out, adjusting quantities, and here you have it!
Ingredients
2 or 3 fish heads (whatever's available or whatever you like)
2 or 3 litres of water
1 can creamy, tomato based fish or shellfish soup
1 can chopped, peeled tomatoes
1 bay leaf
1 whole chilli
Handful each calamari rings and peeled pink prawns
Seasoning to taste
Method
The first step is to make your basic fish stock. Boil the fish heads in the water with the bay leaf for about half an hour, skimming the scum off as it forms (that foamy stuff on the top). If you have a block of court bouillon, add it to the water while you're boiling the fish heads. Remove the heads and strain the water into a clean pot. There are some nice pieces of meat in the heads, so pick them out and put them back into the strained water (now stock). To your stock, add the can of soup, can of tomatoes, chilli, and seasoning. Bring it to the boil, then simmer on the lowest heat possible (uncovered, so that it reduces while it's cooking) for up to 2 hours, or until it's reduced as much as you want it to be, and/or it is to your taste. The more it reduces, the thicker it will become, and the more intense the flavours will be. Add the calamari and prawns and bring to the boil, cooking for long enough for the seafood to cook through (usually just a few minutes, so keep an eye on it). Serve with garlic aioli (add crushed garlic and a little lemon to your favourite mayonnaise), and grated gruyere cheese in separate ramekins for guests to add to their soup as they desire, and croutons (not oily) on the side are also a must.
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