👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and chopped onion and sauté until softened, about 5-7 minutes.

2. 2

   Add the crushed garlic and cook for another minute until fragrant.

3. 3

   Stir in the chopped tomatoes and tomato paste. Cook for 2-3 minutes, stirring occasionally.

4. 4

   Pour in the fish stock and dry white wine. Add the chopped parsley, salt, and pepper. Bring the soup to a simmer.

   💡 プロのコツ: Using a local Riesling wine will enhance the regional flavor.
5. 5

   Reduce the heat to low, cover, and let the soup simmer gently for 20 minutes to allow the flavors to meld.

6. 6

   Add the fish chunks to the simmering soup. Cook for 5-7 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.

   💡 プロのコツ: The fish should flake easily with a fork.
7. 7

   Stir in the heavy cream and optional tablespoon of butter. Heat through gently without boiling.

   💡 プロのコツ: Warming the cream before adding can prevent curdling.
8. 8

   Taste and adjust seasoning if needed. Serve hot, garnished with extra fresh parsley.

   💡 プロのコツ: Serve with crusty bread for dipping.