Ingredients :
- 1 kg of local, sustainable small fish (gurnard, mullet, or similar).
- 2 tbsp olive oil.
- 1 onion, finely chopped.
- 2 leeks, white parts only, sliced.
- 2 cloves garlic, minced.
- 2 tomatoes, chopped.
- 1 small fennel bulb, thinly sliced.
- ½ tsp salt.
- ½ tsp black pepper.
- 1 liter (4 cups) water.
How to do :
1/ Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the onion, leeks, fennel, and garlic. Sauté for 5 minutes until softened. Stir in the tomatoes and cook for another 5 minutes.
2/ Build the Broth: Add salt, pepper. Pour in the water. Bring to a boil, then reduce heat and simmer for 20 minutes to develop flavors.
3/ Cook the Fish: Add the whole small fish (cleaned and gutted). Simmer gently for 10-15 minutes until the fish is cooked through and starts to break apart. Remove the fish carefully and strain the broth through a fine sieve to remove bones. Return the broth to the pot and keep warm.
4/ Serve: Ladle the hot broth into bowls and place pieces of fish on top. Serve with toasted bread