Description
A La Nage - a French soup, a variation of the famous fish soup Bouillabaisse. Popular in the southern regions of France, is made from fish and/or seafood with the addition of anise of pastis, but you can use any good vodka, which gently accentuate the taste of the added seafood! Excellent, warming and aromatic soup!
Ingredients
-
Seafood
1 handful
-
Carrots
1 piece
-
Eggplant
50 g
-
The Apium graveolens Dulce
1 piece
-
Broth
1.5 cup
-
Vodka
20 ml
-
Paprika sweet
1 tsp
-
Garlic
2 tooth
-
Olive oil
-
Thyme
Cooking
Seafood fry in butter for 1-2 minutes;
Celery, eggplant and carrots cut into big pieces, fry in butter along with beans, to peel (vegetables should remain crisp);
Add the broth, the garlic in the seed coat (lightly crush with a knife), paprika, salt to taste; once the broth boils, add seafood and cook for 1-2 minutes;
Before serving the soup, pour vodka, insist under the lid for a few minutes, pour into bowls, sprinkle with thyme; Serve hot!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.