Directions
The Christmas dinner is approaching, and like every year, the ideas are scarce or too many, sometimes it is even worse. What dishes to prepare? Are there any vegans at the table? How to please adults and children? Will we be able to stay awake before the stroke of midnight?
All understandable and shareable questions, but a life-saving recipe for the Christmas Eve dinner is fish soup. Delicious, light, and tasty, so we satisfy even the traditionalists and relatively easy to prepare. Just be patient and cook the fish one at a time, according to the cooking times, so as not to end up with an overcooked meatloaf on the plate.
Yes, but how to do it? How to make the perfect fish soup? What are the ingredients and the doses? We asked a great chef for the recipe, who revealed all his secrets for a terrific fish soup.
Ingredients for the perfect fish soup
4 servings
- 1.5 kg of seafood (mussels, clams, heart of the sea)
- 200 grams of cuttlefish cut into slices
- 200 grams of octopus cut into thin rings
- 200 grams of fish fillet, such as sea bass, sea bream, gurnard
- 8 prawn tails plus 4 whole prawns
- seasonal vegetables 1 leek, 1 pepper, 1 carrot, cut into slices
- 250 grams of diced tomatoes or cherry tomatoes
- 5 grams of salt
- 6 grams of chili
- 10 grams of lemongrass
- 4 cl of lemon juice
- 30 grams of parsley
- 40 grams of basil
- 3 cloves of garlic,
- 150 gram of white wine
- 1 liter of fish stock (shrimp shells, fish scraps, vegetables, and water)
Preparation of the perfect fish soup
Heat a pot with a lid, add a little olive oil and a clove of garlic, brown the garlic and add the cleaned seafood. Sprinkle with a drop of white wine, close the lid immediately and let it boil slightly for 5-6 minutes.
Add the cuttlefish and octopus and let it brown until crisp. In a separate pan, sear the fish and shrimp until golden. Pour a little fish stock over the seafood, add the vegetables and aromatic herbs, spices, stir and let it cook gently.
The vegetables must remain crunchy. Correct with salt and pepper if necessary. Now add the roasted fish fillets, sprinkle with lemongrass and serve in a cup, glass, or plate and pour in the broth.
Decorate everything with aromatic herbs, scampi, and extra prawns and serve the seafood soup on the table.
Chef Florian Kritzinger’s recommendation for a perfect fish soup
Slices of Baguette or bruschetta browned with garlic go very well with the fish soup.
Which wine to pair with fish soup?
The perfect wine to pair with the fish soup is Sauvignon, with its intoxicating aromas of aromatic herbs and lemongrass that recall the same ones of the fish soup. We want to recommend the Sauvignon Blanc from the Unterhofer winery, a small South Tyrolean producer who cultivates vineyards on the hills of Lake Caldaro and produces sincere, artisanal wines with an incredible flavor due to rocky soils. Don’t forget that there are also two fantastic Piedmontese white wines available, such as Timorasso and Gavi. If you want to combine a sparkling wine, focus on the titillating rockiness of Champagne, Franciacorta, and Oltrepò Pavese.
If you want to combine a cocktail, embellish the fish soup with a Cocktail Martini.
Recipe courtesy of chef Florian Kritzinger
Café Restaurant Masatsch
Tel: 0471 669 522
