Fish soup/chaudree '

04868/CHAUDREE FISH SOUP INGREDIENTS for 6 PEOPLE 4 mackerel, red mullet, 3 2 salmon steaks, 4 slices of P2, 500 g mussels 500 g clams, scampi, 12 2 onions, 2 carrots, leek, 50 g butter, 25 cl of cream, chervil, Sprig garnish, a sachet of Saffron, salt, pepper.

Wash fish under running water, scales with a small knife, sventrateli and clean them, then cut them into pieces abbastannza.

Wash and rinse the mussels and clams.

Peel the onions, wash and scrape carrots and carefully clean the leek.

Place all ingredients in a large saucepan with 2 l of water.

Add salt, pepper and add the bouquet garni.

Bring to a boil and cook for 40 minutes.

When cooked, the cooking liquid into a thick-meshed strainer and pour it in another large saucepan.

In a small bowl, pour the contents of the sachet of Saffron and dilute with a spoonful of fish broth.

Pour into saucepan, add the fish and mussels and stir carefully.

Cook for 3 minutes.

Add the shrimp and cook 2 minutes.

With a skimmer, remove Casserole from the slices of fish, mussels and clams and shrimp and keep aside in a baking dish, preferably warm.

Remove from casserole 50 cl of broth, strain it and pour it in a pot.

Add the cream and let boil reduce for 5 minutes.

Add the butter and stir vigorously.

Pour the prepared cream on the fish kept by hand, sprinkle with Chervil and serve immediately very hot.