The original recipe calls for sturgeon, a fish I cannot find where I live. At first monkfish was the substitute of choice because of its robust texture but then I saw a conger eel that looked perfect.
Nature has been kind enough to give ugly fishes fantastic flavor. Lamprey, monkish, scorpion fish and conger eel are delicious and among my favorite. Sturgeon must follow this rule for sure. So while at the fishmonger, aim for the grotesque.
- Four pieces of ugly fish
- 3 onions, finely chopped
- 10 allspice peppercorns
- 4 bay leaves
- a generous bunch of parsley, chopped
- 3 tablespoons tomato paste
- 1 egg yolk
- 1 tablespoon flour
- Chilli powder
- Bring 3 liters of to a rolling boil and add onions, allspice, bay leaves, parsley and salt. Boil for 30 minutes.
- Add tomato paste, chilli and fish and cook for another 30 minutes.
- Whisk egg yolk and flour. Add 1/4 cup of cooking broth. Remove pot from heat and egg and flour mixture, stirring until the soup thickens and serve.