Seafood Soup with Roux Sauce

Soups | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Seafood Soup with Roux Sauce

Ingredients

Potato - 1 piece
Red Long Chili Peppers - 1 piece
Garlic - 2 cloves
Whole egg - 1 piece
Olive Oil - 4 fl oz
Fish Oil - 1 qt
Saffron - ½ teaspoon
Black Cumin (Cumin) - 4 stalks
Orange zest - 1 piece
Smoked haddock fillet - 10.6 oz
French Baguette - 1 piece
Skate Fillet - 10.6 oz
Squid - 1 piece
King Prawns - 8 pieces

Step by Step guide

Step 1

For the sauce, boil the potato until soft, cool it, peel, and cut into small cubes. In a blender, combine the potato, chopped pepper, minced garlic, and yolk. Blend until smooth. While continuing to blend, slowly add the olive oil until the sauce resembles mayonnaise.

Step 2

Preheat the oven to 356°F. Pour the broth into a pot and bring to a boil. Add the saffron, cumin, and a piece of orange zest. Remove from heat and let sit for 10 minutes.

Step 3

Meanwhile, cut the baguette into small pieces, drizzle with olive oil, and place on a baking sheet. Bake in the oven for 10 minutes until golden and crispy.

Step 4

Strain the broth, bring it back to a boil, and add the salmon cut into 4 pieces, the pike cut into 4 pieces, the squid sliced into rings, and the prawns. Remove the broth from heat and let sit for 2 minutes until the seafood is cooked. Pour the soup into 4 small bowls and serve with the prepared sauce and croutons.