The basis for this seafood soup is the strained fish soup base, the preparation of which is described here.
For this variant you also need:
- king prawns
- Scallop Meat
- Baguette in 1-1.5 cm thick slices
- sauce rouille
Action:
- Heat the Fish Soup Base and season to taste (in this example, salt, Espelette pepper and flavored olive oil were used)
- Clean the shrimp and cut into thumb-sized pieces
- Score the scallops 2mm deep on one side like a checkerboard and sprinkle with a sparing pinch of salt and a little lemon juice
- Fry the baguette slices in hot fat or under the top heat grill until golden brown on both sides, set aside
- Place the shrimp in a colander in the hot soup to cook
- Heat up the pan
- Brush the scallops with a little oil and place the cut side in the hot pan
- When the desired degree of browning is reached, turn the mussels and remove the pan from the heat
serving:
- Place baguette croutons in the center of a deep plate and generously sprinkle a dollop of rouille on top
- Arrange the warm shrimp meat all around
- place the warm mussel on the side of the rouille
- Pour on the seasoned soup until the baguette is just sticking out
- serve
