500g fish pie mix
8 tbsp white wine
10 tbsp lemon olive oil
3 cloves garlic, finely cut
2 onions, finely cut
60g grated parmesan cheese
2 tsp Rosmarino dipper herbs (dipper herbs with rosemary) 1
litre of fish stock
4 tsp Rouille au Piment d’Espelette (a spicy garlic cream with tomato)
parsley, coarsely chopped
Whisk together the white wine, 8 tbsp of lemon olive oil, 1 clove of garlic, salt and pepper to create a marinade.
Pour over the seafood and mix well. Leave to marinade for 2 1/2 hours.
On a baking tray, make strips of grated Parmesan cheese of about 2 cm wide and 20 cm long.
Melt the cheese for about 10 minutes in a preheated oven at 200˚C. The cheese is ready when it is bubbling and slightly brown.
Take the Cheese out of the oven and season with Rosmarino Dipper herbs and then let them cool off.
Pour 2 tbsp of lemon olive oil into a pan and gently fry the onion and garlic until translucent, add the fish stock and bring the stock to a simmer.
Then add the fish and the marinade.
Leave the soup to simmer for another 5-10 min until the fish is cooked.
Pour in the cream and add salt and pepper to taste.
In each serving bowl put 1 tsp of rouille au piment d’Espelette, some stock and stir well.
Divide the rest of the soup over the bowls. Garnish the soup with parsley and a parmesan tuile.