Hi all.
Today we will go south of France and prepare delicious soup, or stew.
Simply, welcome, bright and very tasty — it is in these words that Burrida can be described. This French thick soup, unlike a wealthy buoyabes, is cooked from any white fish, which makes it much more affordable.
Like any Burrida folk dish does not have any single canonical recipe and allows different liberties, especially in the fish component.
Today we have a cod with mussels, but you can use any white sea fish in general.
Product set:
- Cod fillet, 200 gr.
- Carrots, 120 gr.
- Mussels in/m, 100 gr.
- Onion, 1 pc.
- Celery, 40 gr.
- Tomato paste, 20 gr.
- Flour, 15 gr.
- Sugar, 10 gr.
- Wine white vinegar, 10 ml
- Garlic 2 tooths
- Parsley 10 gr.
- Tarhun (estronon) 5 gr.
- Thyme 2 gr.
- Black pepper, vegetable oil, salt
We cut the fish with slices, onions, carrots, celery with a small cube, garlic, parsley and tarhun, we cut smaller.
Fry the bow for a minute over high heat.
Add carrots, celery, garlic, fry a couple of minutes.
Add thyme, flour, vinegar, sugar, tomato paste, mix, mix, fry for a minute.
Pour 500 ml of water or broth, bring to a boil, salt, pepper to taste, cook on low heat for 15 minutes.
We pierce the blender until a homogeneous consistency, rub out through a sieve at the request, bring to a boil, add fish, cook for three minutes.
Add greens, mussels, bring to a boil, remove from the heat, let it rest for five minutes.
Serve with greens and garlic croutons.
Bon appetit!
