- 8 ounces [227 g] potatoes
- 8 ounces [227 g] leeks
- 8 ounces [227 g] carrots
- 3 - 4 onions
- 2 - 3 cloves garlic
- 4 tablespoons [60 ml] olive oil
- 1 1/2 pounds [680 g] cleaned salt-water fish
- Fennel seeds
- Rosemary
- Thyme
- Bay leaf
- Fresh basil
- 3 large tomatoes or 2 tablespoons [30 ml] tomato paste
- 1/4 pound [113 g] macaroni or spaghetti
- Saffron or turmeric
- 4 cups [1 L] boiling water
- Salt and pepper
- Grated cheese [to serve]
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- Trim, peel and wash thoroughly the vegetables; cut them in large pieces.
- Pour the olive oil in a soup kettle and when it begins to heat, add the vegetables and cook until they are llightly coloured.
- Add boiling water.
- Season with salt and cook until the vegetables are soft.
- Because soups of this kind tend to absorb water, have a kettle of boiling water at hand to add when necessary.
- Add the fish [in Provence they use John Dory, grey mullet, conger eel and so on].
- Add the fennel, which is essential; rosemary, thyme, bay leaf and fresh basil, if possible.
- Add the tomatoes or the tomato paste.
- After 20 minutes, remove the fish, which can be eaten separately with aioli sauce or forced through a food mill and add to the soup.
- Strain the soup and put it back on the heat.
- When it boils, add the pasta and cook until tender.
- Season with saffron or turmeric, salt and pepper.
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