Gurnard Fish Soup

By SEB_UK

Tasty and unpublished, the single-fish soup.

Ingredients

• 1 gurnard, 800 g/1 3/4 lb,
• 100 g/3 1/3 oz new onions,
• 250 g/9 oz Pachino cherry tomatoes,
• 3 basil leaves,
• Saffron stigmas,
• Vegetable broth,
• Salt,
• 20 ml/1 tablespoon extra virgin olive oil

Preparation

Step 1

Clean the gurnard and cut off the head. Remove the two fillets and take out all the bones. Cut the fillets into slices 1 in in length. Pour the oil in the ActiFry and heat for 3 minutes.

Add the thinly sliced onion and fry for about 2 minutes. Add the fish pieces and cook for 4 minutes.

Add the tomatoes, cut into large pieces, along with the vegetable broth, the saffron and the salt. Cook for an additional 8 minutes. Serve in a soup bowls with croutons.