500gm fish bone from white fish, not oily fish
75 gm onions
75 gm leeks
75 gm leek
75 gm carrot
2 garlic cloves
1 small bunch of thyme
1 pinch of saffron (optional)
1 quarter teaspoon paprika
150ml white wine
4 tablespoons of tomato paste
Hot water to cover ingredients for simmering.
Start by putting some oil into a pan and get it hot.
Add the fish bones to the hot oil.
Simmer in oil for 6 or 7 minutes and keep stirring so they do not stick to the pan.
Drop the heat, chop and add the vegetables and thyme and simmer for up to 10 minutes. The vegetables should be caramelised.
Add the saffron (optional) and the paprika.
After around a minute add the tomato paste. Make sure the ingredients do not stick to the pan.
When the paste has heated, add the wine and cook for 3-5 minutes.
Add water or fish stock to cover the fish bones and bring to the boil. Check the seasoning.
Leave to simmer for 45 minutes.
Strain the soup squeezing liquid out of the ingredients and check for seasoning. Add a little salt and pepper if necessary.
Serve as it is or add a little cream or lemon.
mail: david.king@wcrfm.com
