Fish broth recipe :
Préparation1h30
Cuisson1h30
For 4 people:

4 scaled and emptied scorpion fish
4 scaled and emptied sharp
4 pieces of eel
1kg dory scaled and emptied
6 potatoes
20 sections of bread
2 leeks coarsely chopped
1 onion peeled and sliced
2 cloves garlic crushed
1 bulb fennel
4 tomatoes peeled and coarsely chopped
parsley to decorate
In a pot, on a low heat, fry the vegetables with the olive oil, and a bayleaf. Add salt and pepper. Cook 15 minutes. Add the fish . leave to cook15 minutes, then add 3 liters of boiling water. Leave to simmer for 10 more minutes. Take out the fennel stems . Blend the ingredients. Add the saffron. Rectify the seasoning and reserve. To peel, wash and cut the potatoes into dice and boil for 30 minutes .
For the Aioli toast the bread sections, then rub them with a clove of garlic. reserve in a soup tureen.
Poach the eel, and leave them to cook on a low heat for 6 to 10 minutes. Lay out the potatoes in a large dish, then pose fish on them. Pour the sauce over. Serve with the toast and aioli.




I choose this recipe because it remembers the holidays of summer on the Mediterranean beach.


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On this winter, in France (in Lozère!!!!), there was (much) snow to November to March so it’s very boring. I wait summer!!!