Sea bream in vegetable soup

Catalonia, spring onions and chilli lend a superb bouquet of flavor to the sea bream cooked in this light and tasty broth.

Ingredients

Main course For 4 people

4 sea bream of approx. 300 g each

4 cloves of garlic

4 small spring onions

1 chilli

200 g of catalonia

4 tablespoons of olive oil

2 tablespoons of tomato paste

1 teaspoon of turmeric

4 l of white wine

8 l of fish stock

1 bunch of mixed aromatic herbs, eg. parsley and dill

salt

1 lemon

How to proceed

Preparation:

approx. 30 minutes

Simmer:

approx. 20 minutes

Total time:

50 min

Rinse the sea bream and pat them dry. Mash the garlic cloves with the back of a knife and chop coarsely. Chop the green stems of the spring onions and set them aside. Leave the onions whole. Halve the chilli, remove the seeds and cut into strips. Chop the larger stems of catalonia and set the green tips aside.

Heat the oil in a bratt pan or large stew pot. Add the onions, garlic, tomato paste, catalonia stalks and chilli. Sauté briefly then add the turmeric, wine and fumet and simmer for approx. 5 minutes. Place the sea bream in the bottom and let them simmer gently for approx. 20 minutes, covered and over low heat. Halfway through cooking, add the green tips of catalonia and finish cooking. Remove the fish from the broth. Season with salt and season with the herbs and green stems of the spring onions. Serve the soup on plates with the vegetables. Remove the skin from the fish and add the fish to the broth. Divide the lemon in four and serve with the sea bream in broth. You may be interested to read the orange risotto recipe/ greek cake mantovana recipe/ Mascarpone white pizza recipe.

Useful tips

Delicious with some bread and a chickpea salad.