Name: Velouté fish soup
Prep time: 20 min
Cook time: 50 min
Yield: 4
Ingredients: 1 whole sea bass (keep the bones + head for the stock and the flesh for the soup); 1 onion; 1 garlic clove; 1 tsp peppercorns; 1 liter water; 1 medium sweet potato; 100 g pumpkin; 2 carrots; 1 fennel; 1 onion; 2 garlic cloves; 2 tbsp olive oil; salt; pepper; olive oil; croutons

Velouté fish soup

Servings

Preperation

20 minutes

Cooking

50 minutes

Waiting

–

Clean the sea bass. Remove the flesh and cut it into cubes for the soup. Keep the bones and head for the stock. Alternatively, ask the fishmonger to clean it and give you the bones and head.

For the stock, place the fish bones and head, the onion, garlic, peppercorns and water in a pot. Boil for 25–30 minutes. Strain and keep only the clear stock.

In another pot, heat the olive oil and sauté the sweet potato, carrots, fennel, onion and garlic until softened.

Add the stock and simmer for 20 minutes until the flavors come together.

Blend with an immersion blender until velouté-smooth.

Add the sea bass cubes and cook for 2–3 minutes, just until the fish turns opaque without breaking apart.

Serve hot with a little olive oil and lemon zest. Serve with warm bread or croutons.