A colorful fish soup that makes a whole meal. Freely inspired by Slavic gherkin soups. It’s quick and easy.
Suguna kabocha pumpkin. I boiled the pieces in water till soft.
The head of tai (sea bream). Fish head is cheap, flavorful and there is plenty to eat. It’s ideal for a soup.
Cornichons à l’estragon.
Gherkins with tarragon. I made when ? Last May :
I thinly sliced them.
Put the fish in the pot, add half of the gherkins, the kabocha and cooking broth. Simmer 20 minutes.
Near the end, take out 1/2 cup of broth, add cream, salt, pepper, fresh thyme, the rest of pickles. On the table, mix into the soup, put back the lid and wait a few minutes.
Serve with croutons.
Open and enjoy while it’s hot.