Breton Fish Soup

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 lbs halibut or 2 lbs mackerel or 2 lbs turbot
• 4 leeks
• 1 lb new potato
• 4 tomatoes
• 1 celery heart
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 sprig thyme
• bay leaf
• 1 tablespoon chopped parsley
• 1 quart water
• 1 egg yolk
• 2 tablespoons cream

Recipe

• 1 wash the leeks thoroughly, and cut the whites only into 1" rounds.
• 2 peel the potatoes, and cut them into chunks to fit a soup spoon.
• 3 skin the tomatoes, and deseed them.
• 4 dice the celery heart into small pieces.
• 5 put the above ingredients into a soup pan with 1 quart of water. add the salt, pepper, thyme, and bay leaf.
• 6 bring to the boil, then simmer for 25 minutes.
• 7 discard the thyme and the bay leaf.
• 8 clean the fish, skin it and fillet it carefully. cut into chunks.
• 9 add the fish to the vegetables and broth, and simmer this over very low heat for 15 minutes.
• 10 beat the egg yolk with the cream in a bowl.
• 11 add some of the broth to this, mix it around, and put the whole lot into the soup pan.
• 12 keep over very low heat, and stir until the broth thickens somewhat.
• 13 don't boil it!