Recipe Concarnoise fish soup

1. Wash the fish, dry them and cut them into sections. Wash, peel and cut the carrots into rings.
2. Finely peel and cut the onions and the garlic heads.
3. In a large casserole dish, brown the carrots, onions and garlic gently for 10 minutes. Stir regularly.
4. Add the fish, mix and cook for another 5 minutes. Add the white wine, saffron and bouquet garni. Complete 1 liter of water. Bring everything to a boil. Split several times. Salt and pepper.
5. Cover and cook over low heat, for 1 hour.
6. Pass the soup to the blender, then sift it.
7. Fill the jars Le Parfait With the soup up to 2 cm from the edge. Close and proceed immediately to heat treatment for 1 hour at 100 ° C.

Tip: It is possible to accompany the soup with small croutons rubbed with it, grated gruyère or parmesan.