Ingredients
Ingredients for 10 servings:
Creamy fish soup
- 20 large scallops
- 2.5 litre fish stock
- 2.5 cup Ardo diced onions
- 2.5 cup Ardo chives
- 2.5 cup Ardo parsley
- 2.5 tablespoon Ardo diced garlic
- 3 aniseeds
- 1.5 litre double cream room
- 3 red Thai peppers
- 250g unsalted butter
- salt
Fried tiger prawns with Pernod
- 20 tiger prawns
- 2.5 cup Ardo diced tomatoes (10x10)
- 2.5 cup Ardo diced onions
- 10 cl Pernod
- 2.5 tablespoon olive oil
- salt, black pepper
Allergens
Milk
Crustaceans
Fish
Preparation
- Boil the fish stock with double cream, aniseeds, onion and the whole Thai pepper until reduced by approximately one-third.
- Put the herbs, garlic and butter in a blender.
- Pour the fish stock through a sieve into the blender and mix until the soup is green and creamy.
- Add salt to taste.
- Clean the tiger prawns and remove the black vein. Keep the end of the tail.
- Heat the oil in a pan and add the tiger prawns.
- Sauté for 2 minutes.
- Add the tomatoes and onions and allow the whole dish to simmer for another 2 minutes.
- Finish off with Pernod, salt and pepper.
- Grill the scallops for 2 to 3 minutes.
- Finish off with salt and pepper.
- Serve the soup with the tiger prawns, grilled scallops and freshly baked bread.
