A bit 'of history ... but not only! A single person in the kitchen
Thursday, January 20, 2011
Warm, inviting, tasty and smoking: the queens of the winter they often are, the soups! The well-known as they deserve, with recipes, videos and lots of tips to make
a dish of cold weather
, be proposed for an evening with the family but also as a support plate reinforced with a happy hour for the greedy friends .
click here to see all the recipes of soups!
FISH SOUP WITH FENNEL SCENTED
INGREDIENTS
Preparation 
Fillet the sea bass and chicken, keeping the bones and heads, then cut the fillets into diamonds. Dredge in flour and brown a minute on each side in a pan with a thin layer of finely olio.Tritate celery, carrot, onion and green part of the fennel, gather it into a saucepan with 2 tablespoons of oil and scraps of fish, a bay leaf, 2 cups of water and a wine, cover and cook on low heat for at least 20 '. Remove the bones and heads and everything to pass the mill resulting in a thick broth and the saporito.Mondate fennel and cut it into strips, brown in skillet with 2 tablespoons oil over high heat, and after 5 'add the cuttlefish, after 3' blended with 2 tablespoons Pernod, and let it evaporate. Add the mussels, add the freshly prepared soup, shrimp and diamonds to accommodate the chicken and sea bass, add salt, cover and simmer for 20 '. Serve the fish soup piping hot filling to taste with plenty of chopped parsley.
Fillet the sea bass and chicken, keeping the bones and heads, then cut the fillets into diamonds. Dredge in flour and brown a minute on each side in a pan with a thin layer of finely olio.Tritate celery, carrot, onion and green part of the fennel, gather it into a saucepan with 2 tablespoons of oil and scraps of fish, a bay leaf, 2 cups of water and a wine, cover and cook on low heat for at least 20 '. Remove the bones and heads and everything to pass the mill resulting in a thick broth and the saporito.Mondate fennel and cut it into strips, brown in skillet with 2 tablespoons oil over high heat, and after 5 'add the cuttlefish, after 3' blended with 2 tablespoons Pernod, and let it evaporate. Add the mussels, add the freshly prepared soup, shrimp and diamonds to accommodate the chicken and sea bass, add salt, cover and simmer for 20 '. Serve the fish soup piping hot filling to taste with plenty of chopped parsley. WINE
karst sauvignon, offida passerina, monreale cricket
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