Fish soup

Closed oven cooking

Ingredients : For 6 people

You'll need :

  • 2 medium onions
  • Olive oil
  • 2 white leeks
  • 3 beautiful carrots
  • 1 small celery stalk
  • 1 bouquet garni
  • 5 dl dry white wine
  • 4 tbsp. teaspoon powdered fish stock
  • 6 firm potatoes
  • 1,200 kg of fish (salmon, monkfish and cod)
  • Bouquets, shells, mussels (optional)

Preparation time: 40 mins

Cooking: 1h30 min in closed oven.

Preparation of the broth:

  1. Fry the onions in the olive oil.
  2. Peel and cut the vegetables (except the potatoes) into 3 cm cubes.
  3. Pour the vegetable mixture, the onions and their oil into a clay pot.
  4. Add 1L to 1.5L of water, the wine and the stock.
  5. Place in the oven and simmer for 30 minutes in a closed oven, at 200-220°C.
  6. Peel and cut the potatoes in half. Remove the terrine and add the potatoes to the other vegetables. Simmer again for 35 minutes.
  7. Cut the fish into cubes of about 3 cm. Drop them into the broth. Let the fish poach for about 15 minutes, the closed terrine placed in the mouth of the oven.
  8. Serve in the terrine.

Bon appétit... and go here to discover all our recipe ideas with a wood oven!

Good to know: if you are lucky enough to have a garden, you can reuse the cooled ashes in your vegetable garden or at the foot of your rose bushes. Ashes are rich in elements that promote plant growth.


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