PUMPKINSOUP

PUMPKINSOUP!   Autumn is beautiful shades of orange, red, brown, green and yellow – and time for cooking my PUMPKIN SOUP. For this soup I prefer the orange pumkin you can see on photos. I used one pumkin of 1500 g and when cleande and cut in pieces – it gives approx. 600-700 g. I hope you like it. I love this PUMKPKIN SOUP.

Ingredients: 500 g Pumkin (cleaned. 1 pumkin approx. 1500 g = cleaned weight approx 600 g); 100 g butter; 1 cup (2 dl) cold water; a litle bit of salt; 1 liter milk, 2 tablespoon sugar.HOW TO DO: STEW: Wash PUMPKIN. Remove and peal the pumpkin with a knife. Remove seeds. Cut the pumpkin meat in pieces and put in large saucepan together with 50 g butter, water and a little bit of salt. Heat to boiling. Reduce heat to low. Simmer.and cook until water is gone and the pumpkin meat is tender. Pass the pumpkin meat through a strainer into a large bowl. Return the pumpkin meat to the saucepan. Add milk, the rest of the butter, sugar – and heat to boiling. When boiling – remove saucepan from heat and serv it. PUMPKINSOUP is a delicous taste of autumn. Bon appetit !

BOUILLABAISSE easy recipe!

bouillabaisseslide1dBOUILLABAISSE step-by-step! BOUILLABAISSE is a famous French classic fish soup. Easy recipe. Healthy fish soup and sooo delicious! HAV Torvehallerne WWW.HAV.DK supplied with fresh TURBOT-FILET, HAKE-FILET, MUSSELS, NORWEGIAN LOBSTER-TAILS and NORWEGIAN LOBSTERS for BOUILLABAISSE. All fresh and excellent quality. You can use many other fish and shellfish – if you want. Here’s my recipe from living in France – my family loves it! BOUILLABAISSE step-by-step. Easy recipe.bouillabaisseslide2aFISH WASTE is one of the most important ingredients to cook fish soup. Fish heads, fish bones from TURBOT and HAKE. Gives taste in the great soup! So use the whole fish ( no ”food waste”) -”Nose-to-tail-eating”. HAV Torvehallerne KBH http://hav.dk/ has fresh fish & shellfish of excellent quality for my BOUILLABAISSE. For fish soup I use TURBOT FILET, HAKE FILET. I prefer both fish and shellfish in my BOUILLABAISSE. So I use MUSSELS: Fresh Danish ”Blåmuslinger” and NORWEGIAN LOBSTERS (whole lobster and tails).                     

INGREDIENTS: 800 g cleaned FISH with solid flesh (TURBOT, HALIBUT, SOLE); 800 g cleaned FISH with loose meat (HAKE, COD, HADDOCK, WHITING); 750 g FISH WASTE (BONE, HEAD, FINS); 3 leeks; 3 shallots or onions; 3 garlic cloves; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh oregano, chopped; ca. 1½ g SAFFRON threads; 1, 5 dl oliveoil; 1 bay leaf; 1½ teaspoon salt; ½ teaspoon pepper; 1 liter water; 3 big tomatoes, peeled & chopped; 1 kg MUSSELS; 6-12 NORWEGIAN LOBSTER-TAILS; evt. 4-8 NORWEGIAN LOBSTERS.

At your fish-store ask kindly for FISH WASTE and ask him to cut FISH in FILET. (Unless off course you know how to do it yourself). Fresh SHALLOTS gives a lot of taste. I always try to get fresh ingredients of good quality. Vegetables are from Solfrugt – Torvehallerne KBH and herbs from my garden. 1) FISH AND FISH WASTE: Clean under cold water. Cut fish (TURBOT-FILET and HAKE-FILET) in smaller pieces/chunks. Dry it a bit. Let water drip off fish waste. Store in refrigerator.bouillabaisseslide4In large pot cook NORWEGIAN LOBSTERS 3 minutes in hardboiling water. Cool of. Keep in refrigerator until serving in FISH SOUP.bouillabaisseslide3 2) VEGETABLES: Clean vegetables. Clean thoroughly LEEKS.bouillabaisseslide5Cut leeks in thin strips. Repeat with green top of leeks & save the green top of leeks for the FISH STOCK. Peel and chop SHALLOTS og GARLIC CLOVES, keep them separeted. Peel TOMATOES, remove seeds and cut in bigger sizes. Set aside.bouillabaisseslide73) FISH: FISH: SOLID FLESH: TURBOT-FILET blend in a smaller bowl solid fish with marinade of: Half of garlic + saffron, thyme, oregano 1½ tablespoon. Cover it and keep it in refrigerator until further use.

FISH: LOOSE FLESH: HAKE FILET blend in a smaller bowl fish with loose flesh with marinade of the other half of garlic + saffron + thyme + oregano + 1½ tablespoon oliveoil. Cover it and keep it in refrigerator until further use.bouillabaisseslide104) FISH STOCK: A flavourful liquid used as base for fish soup, made by slowly simmering bones and fish trimmings/FISH WASTE with vegetables (GREEN TOP OF LEEKS) in water, then straining: In large pot cook FISH WASTE together with water, leek top; onion, salt & pepper for 35 minutes. Strain fish stock and set aside. Clean MUSSELS.bouillabaisseslide125) FISH SOUP: In large pot heat Olive Oil. Sear 2 chopped Onions + Leek-strips. Add FISH WITH SOLID FLESH (TURBOT-FILET WITH MARINADE). Add strained FISH STOCK. Cook and simmer FISH 3-5 minutes. Add FISH WITH LOOSE FLESH (HAKE-FILET WITH MARINADE) and TOMATOES. Add MUSSELS. Heat to boiling and reduce heat, cook/simmer 5-8 minutes. Add NORWEGIAN LOBSTER-TAILS the last 2-3 minutes and cook them with the rest of the FISH SOUP. Taste and add salt & pepper. When serving add NORWEGIAN LOBSTERS. Serv FISH SOUP warm with bread. BOUILLABAISSE easy recipe – lots of taste & so delicious. French classic. Bon appetit !bouillabaisseslidefinale