Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the vegetables for the soup into pieces (tomatoes, onion, carrot, leek, celeriac, ginger). | 2. Clean the herrings, remove dorsal fin and cut them into larger pieces. If you like you can leave the tail fin. | 3. Heat olive oil in pot and sear herring on both sides for about 1 minute. If you didn't remove the tail fins, remove these four pieces and set aside. | 4. Add the anchovy fillets and sear for another minute. | 5. Add all the vegetables, curry powder and cayenne pepper powder and cook for about 3 minutes. Stir well. | 6. Add fish broth and water and cook , reduce heat to low and cook for about 1 hour and stir from time to time. | 7. While the soup is cooking cut the fish filets into bite-sized pieces. Clean the tiger prawns. Set aside. | 8. For Aioli cut the garlic into pieces and add it together with olive oil and egg yolks into your food processor. Mix until smooth and creamy. Salt to taste. Put Aioli into a small bowl and set aside. | 9. Cut french bread into slices and toast until golden brown. Set aside. | 10. After 1 hour cooking take soup from heat and puree soup until smooth. You can do this in your food processor. The soup should be very smooth and creamy. You can sieve the soup to remove all remaining pieces and fish bones. | 11. Put soup on oven over low heat again and add sherry, lime juice, sugar, and saffron. Add salt and pepper to taste. | 12. Add salmon and tilapia pieces, tiger prawns, and the tail pieces of the herrings. Let simmer for about 10 minutes or until fish is done and flakes easily. | 13. Divide the soup into bowls and serve with Aioli and toasted french bread on the side. | 14. NOTE on "small whole fish": I use herrings. | 15. NOTE on fish tails: I don't remove the tail fin and use these pieces for decoration. If you don't like them, remove them. In this case you can leave all herring pieces in the soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish	4	ounces	gutted	148.4667	0.0	23.0633	5.4853
tiger shrimp	4			151.3	0.0	33.66	0.85
salmon fillet	6	ounces		241.4	0.0	33.728	10.777999999999999
tilapia fillet	6	ounces		151.3	0.0	33.66	0.85
anchovy fillet	2			151.3	0.0	33.66	0.85
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
tomato	2	tomatoes		-	-	-	-
onion	1			64.0	14.944	1.76	0.16
carrot	1			52.48	12.2624	1.1904	0.3072
leek	1			54.29	12.5935	1.335	0.267
celeriac	1			-	-	-	-
ginger	1	ounce		22.6796	5.0377	0.516	0.2126
fish stock	3/4	cup		27.96	0.0	3.9493	1.4155
water	3/4	cup		0.0	0.0	0.0	0.0
curry powder	1/2	teaspoon	mild	3.25	0.5583	0.1429	0.1401
cayenne pepper	1/4	teaspoon	ground	1.431	0.2548	0.054000000000000006	0.0777
lime juice	1/2			1.8906	0.6368	0.0318	0.0053
sherry	4	tablespoons		151.3	0.0	33.66	0.85
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
saffron	1/8	teaspoon		0.2712	0.0572	0.01	0.0051
salt pepper				151.3	0.0	33.66	0.85
garlic clove	2			151.3	0.0	33.66	0.85
olive oil	3	tablespoons		238.68	0.0	0.0	27.0
egg yolk	2			109.48	1.2206	5.3924	9.0236
french baguette				151.3	0.0	33.66	0.85

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.