Black Salsify and Fish Soup Recipe
Get addicted to the flavors of this Black Salsify And Fish Soup. The blend of ingredients in the soup provides it a distinct flavor. This soup makes a great appetizer. Go ahead and try this Black Salsify And Fish Soup recipe and share your feedback.
Summary
Preparation Time15 MinCooking Time1 Hr 10 Min
Ready In1 Hr 25 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientFish
Ingredients
Black salsify - 1 1/2 lb
Firm white fish - 1 Ib
Juice of lemon - 1
Fish stock - 4 1/2 cups
Olive oil - 1/4 cup
Garlic - 1 clove
Thyme - 1 sprig
Salt
Pepper
Serve with:
Garlic croutons
Directions
GETTING READY
1 Have a large bowl of cold water acidulated with half the lemon juice standing ready.
2 Peel the salsify and immediately drop each piece into acidulated water to void discoloration.
3 Cut the salsify into pieces 1 1/2 in long.
MAKING
4 In a pan, boil the salsify for 20 minutes in salted, acidulated water.
5 Drain and allow to cool.
6 Cut each piece lengthwise in half.
7 Remove the woody center, and slice the remaining, tender parts into julienne strips.
8 Cut the fish into chunks, removing all the skin.
9 Sprinkle with a little salt.
10 In a pan, heat the fish stock.
11 In another pan, heat olive oil.
12 Fry the peeled whole garlic clove and the thyme gently for 2 minutes.
13 Add the fish pieces and saute for 1 minute while stirring.
14 Add the salsify and continue cooking gently for 2 minutes while stirring.
15 Add the hot fish stock and bring slowly to a very gentle boil.
16 Simmer for 30 seconds and remove from the heat.
17 Correct the seasoning.
SERVING
18 Serve hot.
1 Have a large bowl of cold water acidulated with half the lemon juice standing ready.
2 Peel the salsify and immediately drop each piece into acidulated water to void discoloration.
3 Cut the salsify into pieces 1 1/2 in long.
MAKING
4 In a pan, boil the salsify for 20 minutes in salted, acidulated water.
5 Drain and allow to cool.
6 Cut each piece lengthwise in half.
7 Remove the woody center, and slice the remaining, tender parts into julienne strips.
8 Cut the fish into chunks, removing all the skin.
9 Sprinkle with a little salt.
10 In a pan, heat the fish stock.
11 In another pan, heat olive oil.
12 Fry the peeled whole garlic clove and the thyme gently for 2 minutes.
13 Add the fish pieces and saute for 1 minute while stirring.
14 Add the salsify and continue cooking gently for 2 minutes while stirring.
15 Add the hot fish stock and bring slowly to a very gentle boil.
16 Simmer for 30 seconds and remove from the heat.
17 Correct the seasoning.
SERVING
18 Serve hot.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
