Gurnard soup

Recipe: Gurnard soup

Gurnard soup recipe, a hymn to the sea with this deliciously scented soup. Accompanied by a gurnard, this soup is a complete meal, in addition to a very light recipe, the girls will love it. A fairly easy soup to make ready in an hour, but frankly what originality, the guests loved when the plates arrived at the table.

Recipe ingredients

  • Gurnard soup recipe for 4 people:
  • 800 r of logs 4 pieces
  • 3 potatoes
  • 100 cl of water
  • 1 teaspoon of coarse salt
  • 2 stalks of celery
  • 1 fennel
  • 100 gr of green beans
  • 1 leek
  • 1 turnip
  • 1 yellow turnip
  • 3 tomatoes
  • 1 onion
  • 1 clove
  • 1 tablespoon of paprika
  • 2 tablespoons of tomato paste

Instructions

  1. Peel and cut the potatoes, then slice into rounds of the same size.
  2. Put 1.5 l of water in the pot.
  3. Add the potatoes.
  4. Peel and cut the turnips in half then into rings, then add to the soup
  5. Rinse and slice the celery stalks and fennel, then add to the soup.
  6. Rinse then hull the beans, then add to the soup.
  7. Remove the first leaves from the leek and slice regularly, then add to the soup.
  8. Add a tablespoon of peppercorns.
  9. Add a tablespoon of tomato paste.
  10. Sprinkle the paprika.
  11. Peel an onion, then prick it with the clove, then add to the soup
  12. Let cook gently for 45 minutes.
  13. Add the gurnards to the hot soup.
  14. Lower the heat, the broth should just simmer and cook the gurnards for 10 minutes.
  15. While the fish cooks, remove the skins from the tomatoes and put them back in the broth.
  16. Heat large soup plates.
  17. Place the vegetables on the plate, then one tomato per plate.
  18. Place a gurnard next to the tomato.
  19. Finally pour in the juice, then serve immediately

Preparation time: 30 minutes
Cooking time: 45 minutes
Number of people: 6
4 star rating: 1 review

What wine to drink with: Gurnard soup

My favorite wine for this recipe: Bandol blanc Cépage Sauvignon blanc, Clairette blanche, Ugni blanc
Temperature between 06 ° and 08 °

Parry the gurnardsPeel and cut the potatoes.Peel and cut the turnipsCut the celeryCut the fennelStem the beansWash and cut the leekPeppercornsTomato concentrateWhole tomatoZoom<img src="/wp-content/uploads/2021/09/6070691846360997235.jpg" class="aligncenter"

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