French fish soup

You will need
  • - 2 kg of different types of fish (mintai, capelin, saury, tuna, etc.);
  • - 2 onions;
  • - 2 medium carrots;
  • - 3 large tomatoes;
  • - 1 bunch of fennel;
  • - 6 cloves of garlic;
  • - a pinch of saffron;
  • - olive oil;
  • - a mixture of Provencal herbs;
  • - 1 small hot pepper;
  • - 1 egg;
  • - 1 slice of bread;
  • - crackers;
  • - salt and black pepper.
Scale the fish and gut it. Cut it into large pieces. Select a few pieces of fish and set aside - they are useful for filling the soup. Put the rest of the fish and half the onions in a saucepan with 3 liters of cold water and bring to a boil. Boil the soup for 40-50 minutes, periodically removing the foam from it. Strain the ready broth, add salt and ground black pepper.
Peel and chop the onions and carrots. Heat the olive oil in the pan and fry the vegetables in it for 4-5 minutes. Separately fry the deferred fish pieces. They should be reddened. Scald the tomatoes with boiling water, remove the skin from them, and chop the flesh.Add tomatoes, roasted vegetables and finely chopped greens, saffron and 3 cloves of garlic, peeled and crushed in a mortar, into the broth. Boil the soup for another 15-20 minutes until the carrots are ready.
Separately cook the sauce additive to the soup. Finely chop the hot peppers, add the remaining chopped garlic to it. Break the egg, separate the white from the yolk, and add the yolk to the garlic and pepper. Dab the bread crumb in fish broth and place on the rest of the ingredients. Gradually pour 5 tablespoons of olive oil into the sauce, stirring occasionally. Serve the soup with a slice of fried fish.

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