Fish soup with thyme and saffron pistils
Second course
ready in: 30 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
80gr prawn tails;
90gr gurnard fillet;
100gr sea bass;
80gr sole fillet;
1 Ecodose of fish stock;
30gr leek;
10gr extra virgin olive oil;
0.5 dl white wine; thyme to taste;
saffron pistils to taste;
salt and pepper to taste;
basil to taste; chives to taste;
100gr cherry tomatoes;
1 clove of garlic;
wild fennel to taste;
PREPARATION
Clean and fillet all the fish and cut it into large pieces. Leave the clean prawns whole. Cut the leek Julienne (i.e. in thin strips) and sauté it in a non-stick pan with a dribble of olive oil. Place the fish in a plate and add salt and pepper. Put all the ingredients in the steaming bowl, close and cook in the pressure cooker with 4 dl water for 12 minutes after the first hiss. Serve the soup with slices of toasted bread seasoned with garlic and a drizzle of aromatic extra virgin olive oil.
Recipe of Emanuele Gnemmi
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