Flounder Soup. Would you like any meat in the recipe? Cut flounder into chunks, set aside. In a large kettle, sauté onions and garlic in butter until tender, then add water, potatoes, parsley, salt, bay leaves, thyme, marjoram, and pepper.
Add garlic, saute for a minute.
Add wine, stirring, scraping bottom of pot.
Add seafood stock, chicken broth, clam juice, parsley, smoked paprika, paprika & aleppo pepper.
You can have Flounder Soup using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Flounder Soup
- You need 100 grams of Flounder cutoffs.
- You need 600 ml of Dashi stock.
- Prepare 1 tbsp of Sake.
- It's 2 tsp of Soy sauce.
- You need 2 tbsp of Wakame seaweed (dried).
- It's 1 of Salt.
- You need 1 of to garnish Mitsuba.
Once the vegetables are tender add the flounder to the soup. Avoid delicate fish such as whiting, garfish, John Dory, flat fish (flounder, sole) and flathead as they tend to fall apart in soup. Avoid lean fish like Swordfish, tuna, kingfish, normal mackerel. These tend to be a bit dry unless cooked with care if it's not the super fatty bit like the belly which is hard to get outside of Japan!
Flounder Soup instructions
- Wash the flounder cutoffs and wipe away any excess moisture. Coat with the sake and salt and set aside. Re-hydrate the wakame seaweed..
- Bring the dashi stock to a boil in a pot. Add the soy sauce and a pinch of salt to flavor..
- Add the flounder cutoffs and lightly simmer. Remove any scum. Taste, and if you find it's not salty enough add more salt..
- Put the cooked cutoffs and wakame in a bowl. Pour in the soup from Step 1, and top with mitsuba and it's ready..
In a large stock pot cover potatoes with enough water so they are fully covered. Bring to boil, then reduce to a simmer. Combine Cream of Celery Soup, mayonnaise, and lemon juice. Coat the bottom of baking pan with mixture. Lay fillets on top, and coat top with remaining mixture.
