|
|
- 6 skinless filets of mackerel or similar fish
- 1-1/2 quarts boiling water
- 3 soup spoons olive oil for sauteing
- 3 soup spoons olive oil for roux
- 3 heaping soup spoons flour for roux
- 2 cups dry white wine
- 1/4 coffee spoon salt
- 1/2 coffee spoon ground hot red pepper, or less, depending on the pepper
- Pinch of dried thyme
- 2 soup spoons tomato paste
- 2 hard boiled eggs
- In a cast iron pan or wok, saute the fish for 2 minutes on one side over a high flame, until it loses its translucency.
- Turn the fish and turn off the flame. The fish will continue to cook in the heat of the pan.
- In a separate pan, mix the flour and the remaining oil. Heat it for 1 minute over a high flame while stirring constantly.
- Very gradually add 2 cups of the boiling water to the flour mixture, still stirring constantly. This should take about 5 minutes.
- Mix the ground pepper, salt, thyme, and tomato paste into the flour mixture.
- Place one of the eggs in a blender with part of the remaining water, part of the wine, some of the fish (including the pan drippings), and some of the flour mixture.
- Blend thoroughly, starting on a low speed and gradually increasing.
- Place the blended soup into a saucepan and repeat the blending process with the remaining egg and some of the remaining ingredients.
- Place the second batch of blended soup in the saucepan.
- If you have any of the ingredients left, blend them also and place in the saucepan.
- Mix the soup in the saucepan. Simmer for 10 minutes or until sufficiently hot, stirring occasionally.
- Serve immediately with thick slices of crusty bread. The recipes usually say something like "crusty French bread", but I don't even know what they mean by it.
|
