Seafood Stew recipe (Soup)
Melt the butter in a soup pot. Fry the onion and the carrot for about 2 minutes. Add the tomato paste and the fish.
Cook for another 3 to 4 minutes.
Add a splash of Calvados (apple brandy). Ignite. Add the wine.
Incorporate the fish stock and bring to a boil. Add the rice. Reduce the heat and let simmer for 30 minutes.
Add the thyme and bay leave, salt and pepper to taste.
Garnish with cayenne powder and parsley.
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