Wein und Leben: Marmite du pêcheur
allgemein, fischgerichte, suppe

Wein und Leben: Marmite du pêcheur

Ingredients for 4 persons

• At least 3 kinds of fish such as Loup de mer à 500g, 1 scorpion fish à 800 g, 4 gurnards à 200 g (to prepare a tasty fish broth, take care not to use farmed fish)
• 1 fennel bulb
• 1 leek (the white part only)
• 1 bouquet garni (bay leaf, thyme, parsley)
• 5 shallots
• 2 tomatoes
• olive oil
• saffron
• Ricard
• Tomami


A Tomami recipe by „Wein & Leben“ Unter der Linde in St. Annual: De-scale and fillet the fish. Put the heads and carcasses to one side to make the fish broth, or buy already prepared from a fishmonger. To make the broth, sauté the carcasses and heads over low heat in a little olive. Add a bouquet garni, douse with water. Season with salt and pepper and simmer on low heat for about 40 minutes. Strain through a cloth strainer.
To make the marmite, cut the fennel into small cubes, halve the leek and cut into fine strips. Peel the tomatoes and cut into quarters. Heat a large saucepan on a low heat, add a shot of olive oil and sauté the fennel and leeks. Add the peeled and quartered tomatoes with a crushed clove of garlic. Then pour in the fish stock and reduce over a low heat. Add the fish fillets and leave on a low heat for about 10 minutes. Add a shot of Ricard and 2 pinches saffron; season with salt and pepper and refine with a shot of Tomami. Serve the soup with grated Emmentaler, a rouille and toasted white bread rubbed with garlic.