Recipe Concarneau-style fish soup
Preparation time:
2h15
Heat treatment time:
1h
Shelf life:
12 months
Ingredients
Number of persons: 6 servings
Preparation
- Wash fish, dry and cut into sections. Wash, peel and slice carrots.
- Peel and finely chop onions and garlic heads.
- In a large casserole, gently fry the carrots, onions and garlic in the oil for 10 minutes. Stir regularly.
- Add the fish, stir and cook for a further 5 minutes. Add the white wine, saffron and bouquet garni. Top up with 1 liter of water. Bring to the boil and skim several times. Season with salt and pepper.
- Cover and simmer for 1 hour.
- Blend and sieve the soup.
- Fill Le Parfait jars with soup up to 2 cm from rim. Close and heat for 1 hour at 100°C.
Tip: Serve with garlic-rubbed croutons, grated Gruyère or Parmesan cheese.