Work in progress

This is intended to resemble a kind of soup that is made in the western Mediterranean, round the border between France and Italy. I have seen a recipe somewhere, but this one is from memory. The key is the use of old fish and crustacean leftovers (skin, bones, shells, etc). This is based on my attempt of 16 February 2015, using up some prawn shells:

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I then tried again ten years later on 17 May 2025. The results were not spectacular, and this recipe probably needs to be retired.

Ingredients

quantity		ingredient		step
50 g		wheat flour		1
80 g		oil		1
100 g		prawn shells		2
700 g		water		3
2 g		fennel seed, whole		4
4 g		salt		5
15 g		garlic		5
40 g		prawns (10 g size)		5
60 g		fish (Hoki)		5

Preparation

1. Heat the oil in a frying pan and add the flour. Mix well.

2. Add the prawn shells and fry, mixing well, until the flour goes medium brown:

   
   

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3. Add water, mix well, bring to the boil.

   
   

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4. Add fennel and simmer for an hour.

5. For 400 g of broth, take salt, garlic, prawns and fish. Heat. Serve with croûtons. A chili sauce such as Harissa might improve things.