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Spicy fish soup

This delicious French multi flavor fish soup is cooked with four kinds of fish, i.e. Fei carp, needn't cod, sea eel and jiangcod. It's a very delicate Western dish that I know. I'm surprised by this delicacy.


1. Scale, bore, skin and bone the four kinds of fish, namely Fei carp, needn't cod, moray eel and Pollock, and make them into pieces. Chop the shallots, garlic cloves and leeks together. Heat the oil pan, pour in chopped onion, garlic and leek, stir fry to make it fragrant

2. Put the fish in the pot, fry it to two yellow sides, drain the oil. Add water, stir fry onion, garlic and leek, then add tomato, wormwood, parsley, parsley, cilantro, saffron, salt and pepper, then add fish head, fish bone and lid, and cook for 30 minutes.

3. Make red sauce: add 3 cloves of garlic and seedless pepper into the mortar, add saffron and a little salt, and grind them into paste together; peel and crush the cooked potatoes, put them into the mortar, grind while adding oil, and grind them into paste shape.

4. After the soup is cooked, take out the turnips and cilantro leaves, grind the materials in the pot into mud, and then pour them into the site. Pour the soup into the soup basin, serve with the red sauce and toast.