Parki’s Kookatelier: fish soup ‘a la Bouillabaisse’

This seafood soup is a typical dish from the south of France and can be adapted for people with chewing and/or swallowing problems. It’s best served with white rice or pasta

Ingredients

• 400g firm white seawater fish (eg sea bass)
• 1l fish stock
• 1 fennel
• 1 small leek
• 1 onion
• 1 garlic clove
• 1 dl white wine
• 200g pink shrimps (frozen)
• tomatoes
• salt and pepper
• a pinch of saffron threads
• instant binding agent
• lemon juice
• thyme, bay leaves
• tablespoons olive oil

Preparation

• Slice the onion and fennel into thin strips.
• Dice the tomatoes.
• Divide the fish into portions and cook in the fish stock for 3 minutes.

Method

• Fry the fennel, leek, onion and garlic lightly in olive oil.
• Add the white wine, fish stock and herbs. Simmer for about 10 minutes.

To serve

1. Take the fish out of the stock and keep warm.

2. Use a binding agent to bind the soup to your taste.

3. Season with salt and pepper.

4. Just before serving, add the shrimps and the fish to the soup.

5. Finish with some saffron threads, a few drops of lemon juice and the diced tomato.

Nutrition

Value per 100g

Energy …………………………………………………………40kcal / 170kJ

Protein………………………………………………………………………. 5.1g

Total fat…………………………………………………………………….. 1.4g

Saturates ………………………………………………………………….. 0.4g

Monounsaturated fat…………………………………………………. 0.9g

Polyunsaturated fat……………………………………………………. 0.1g

Cholesterol………………………………………………………………..14mg

Carbohydrates……………………………………………………………..1.2g

Sugar …………………………………………………………………………..1.0g

Fibre…………………………………………………………………………….0.7g