A La Nage is a French soup, a kind of the famous fish soup-bouillabaisse. Popular in the southern regions of France, made from fish and/or seafood with the addition of anise paste, but also suitable for any good vodka, which will gently emphasize the taste of added seafood! Excellent, warming and fragrant soup!
| Cook Time | 15 minutes |
| Servings |
Ingredients
- 1 hunful Seafood
- 1 piece Carrot
- 50 gram Eggplant
- 1 piece Celery petiole
- 1,5 glasses Broth fish
- 20 ml Vodka
- 1 teaspoon Paprika sweet
- 2 cloves Garlic
- Olive oil for fry
- Thyme to taste
Ingredients
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Instructions
- Fry the seafood in oil for 1-2 minutes;
- Celery, eggplant and carrots cut into large pieces, fry in butter together with beans, peel (vegetables should remain crispy);
- Add the broth, garlic in the peel (lightly crush with a knife), paprika, salt to taste; As soon as the broth boils, add the seafood and cook for 1-2 minutes;
- Before serving, pour vodka into the soup, let it brew under the lid for a couple of minutes, pour on plates, sprinkle with thyme; Serve hot!
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