i'm spending the last days of my summer leave at the cottage. the lake was amazingly calm on yesterday morning.
peculiarly shaped tree along the path in the forest.
the dog enjoys a dip in the lake after a walk, it's getting too hot for all his fur...
the nieces and nephew spent a couple of nights at the cottage as well. the dog never had so many adoring fans rubbing him all day long...
...but he did need his rest at the end.
the fish has been plentifull, perch here.
i had wanted to make bouillabaisse for a long time. decided to try a simplified (what else!) version with just one kind of fish and shrimp. dad here de-boning the perch filees.
i did the fancy-pansy mis-en-place getting everything ready, and the second i had dumped the last ingredienst into the pot, i remembered that i had forgotten to take pics...
for the soup i used:
1 liter of fish stock (that mom made yesterday with zander bones)
2 dl white wine
1 onion, thinly sliced
3 cloves of garlic, crushed
½ tsp dried thyme
½ tsp dried tarragon
3 stalks of celery, sliced thinly
2 carrots, diced into 1cm cubes
1 parsnip, diced into 1cm cubes
1/4 celeriac, diced into 1cm cubes
1 bulb of fennel, diced into 1cm cubes
1 can (400gr) crushed tomatoes
½ dl lemon juice
300 gr perch filees or any other fish or combination of fishes
250 gr shrimp, slightly thawed
brought the fish-stock to a boil, added the first 5 ingredients and let simmer briskly for 10 mins, then added the veggies, cooked them for 10 mins, then added the fish, cooked for 5 mins, then added the shrimp and lemon juice and turned off the heat and let the pot sit for 5 more mins.
for the garnish i mixed (with immersion blender, all together)
1 dl rape-seed oil
2 tbsp olive oil
1 tsp dijon mustard
3 cloves of garlic (grated)
i knew certain someone would like this soup, but i wasn't so sure about my parents...my mom did pic out the shrimp but dad was brave enough to try the garlicky garnish as well.
after lunch, certain someone took me out on the lake in the row-boat.