Ingredients for four Servings:

  • 1 kg mixed white fish fillet
  • 50 g shallots
  • 4 cloves of garlic
  • 1 celery rib
  • ½ bunch of flat-leafed parsley
  • 600 g large ripe tomatoes
  • 300 g chard (or spinach)
  • 4 tbsp. olive oil
  • 200 ml champagne
  • 1 bay leaf
  • salt, pepper

Wash fish fillets and pat them dry before cutting them to bite-sized pieces. Peel and finely cut shallots and garlic. Clean the celery and cut into small cubes. Finely chop parsley. Cut tomatoes in halves. Grate the tomato halves on a coarse grater so that only the skin and the stem scar remain. Clean and wash chard and cut into stripes.

Heat oil in a large pot to sweat vegetables and parsley. Add grated tomatoes and champagne and sweat for another 5 minutes. Then add bay leaf and salt and pepper to taste.

Place the fish in the broth and let it simmer at a low temperature for 30 minutes. Serve in pre-heated plates.

You can optionally add a red chili pepper to the broth to make your soup spicy.

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