You will need:
Noodle soup and fillet of sea bass in Japanese style 1 perch entirely ½ onions 500 ml of water 100 g noodles 1 tablespoon soy sauce 1 teaspoon sesame oil, a pinch of dried ginger 1 tablespoon chopped green onion 1 tablespoon chopped fresh coriander salt pepper Italian soup with seafood 350 g sea bass fillet 12 raw prawns 600 g fresh mussels 600 g fresh clams 150 g fillets of squid 120 g cooked long-grain rice 150 ml fish stock 150 ml chicken stock 90 ml tomato puree 100 ml dry white wine 2 heads onion 1 clove garlic ½ tsp dried chilli flakes 1 bulb fennel 1 tablespoon chopped fresh herbs: parsley, chervil and basil 4 tablespoons of olive oil
Instruction how to cook fish soup with fillets of perch or cod
Noodle soup and fillet of sea bass in a Japanese-style sea bass to cut. Fillet set aside, and the head and bow pour boiling hot water. Add half onions and cook for 10-15 minutes. Separately boil any Japanese noodles. Strain the broth through a sieve.
Perch fillets cook for a couple. To do this, take a colander (or better a special bamboo basket) Shots parchment for baking, brush with sesame oil and set over a saucepan of boiling water. Put perch fillet on parchment skin side down, sprinkle with salt and freshly ground black pepper, sprinkle with crushed ginger and herbs. Close the lid and cook for 5-7 minutes until the fish flesh becomes white and opaque.
Place the fillets in a bowl on top of boiled noodles and pour hot broth. Add the soy sauce.
Italian soup with seafood Peel onion and finely chop. Clams and mussels, rinse under running water, shot up and throw open the shell, the other with clean brush. Clove of garlic free from peel, cut in half and crush each half with the flat side of a wide knife. Finely chop the fennel bulb. Fillet of squid cut into rings. Clean the prawns by removing the shell, and the digestive tract (black vein).
In a deep frying pan pour a thick wide half the olive oil. Heat it and sprinkle in chopped onion, crushed garlic and fennel. Reduce the heat and cook vegetables until slightly golden. Pour in the white wine. Wait until it has evaporated by half. Add the tomato puree, fish, and chicken broth. Stir. Increase the heat, bring to a boil. Stir in chopped fresh herbs and pepper flakes, simmer for 15 minutes.
In a skillet, heat the remaining olive oil. Fry perch fillets on both sides for 5-7 minutes, until golden brown. Put a tomato broth, to lay out the mussels, squid, shrimp and shellfish. Increase the heat and cook until clams and mussels will not open. Remove from heat. Remove and discard the shell is unopened. In a deep bowl, Lay Figure, fill it with soup and serve, if desired tucking fresh chopped herbs - basil, parsley, chervil.