Region: the Central Plateau and Languadoc
The Sardine Bouillabaisse Soup is as tasty and hearty as it sounds, really. 🙂 Enjoy!
Serves 6 – 8
Cooking time: 20-30 min
You need: a skillet or heavy saucepan
- 1 + 1/2 to 2 Kg of sardines
- 4 medium onions, diced
- 500g tomatoes, peeled and chopped
- 2 cloves garlic, diced
- 1 sliver of an orange rind
- 1 generous sprig of thyme or a Tsp of dry thyme
- 2 fennel stalks
- 1 bay leaf
- 1 pinch of safron
- 1 Kg (2 Lbs) potatoes, cut in cubes
- finely chopped parsley
- garlic croutons
- salt and fresh ground pepper
- Clean and scale the sardines.
- In a large, heavy saucepan make a bed of onions, tomatoes, garlic, orange rind and all the herbs – except for parsley.
- Season well with salt and fresh ground pepper.
- Add the potatoes on top of the mixture.
- Cover the mixture with water – and be generous with it. (But don’t overdo it.)
- Bring to a boil and cook briskly for 10 to 15 minutes.
- Add the sardines and continue boiling for a further 5 minutes, or until the potatoes are cooked.
- Drain the stock into a soup bowl and transfer the potatoes and the sardines to a dish.
- Serve the liquid and the remaining vegetables as a soup, accompanied with garlic croutons (see Notes, below).
- Following that, serve the sardines and potatoes sprinkled with chopped parsley.