Thai style Corvina soup - Corvina Rex Frescamar
2330
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Thai style Corvina soup

Corvina Thai soup

For 6 servings

1 KG PIECE OF CORVINA REX FRESCAMAR cut in dices with no bones nor skin (keep the head and bones apart)

1 liter of water

400 ml of coconut milk

100 g of sliced mushrooms

10 g of minced coriander

The juice of two limes and their zest

2 chopped shallots

A pinch of grated ginger

A pinch of curry

2 sticks of lemon grass (or citronella)

2 tea spoons of brown cane sugar

A pinch of pink pepper berries

Virgin olive oil

Salt to taste

For the fumet

Corvina’s head and bones

1 leek

1 onion

1 celery stick

1 small fennel

100 ml of mild olive oil

Black peppercorn to taste

Estimated time: 55 min

We start getting settled with the fumet cleaning and chopping the leek, the onion, the celery and the fennel.

In a pan, we pour the oil and slightly cook to gold the Corvina’s head and bones then we add the chopped veggies, cover with water and add the black peppercorn to taste.

Cook at medium heat for 30 minutes and afterwards strain it into a different pot where we will bring it to the boil again and add the coconut milk stirring slowly.

Now it is time to add the Corvina dices and the rest of the ingredients and cook it all together for 15 minutes so that all the flavors are mixed.

Turn the heat off, add salt to taste and serve hot with a drizzle of olive oil.

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