Basque fish soup

This delicious Basque fish soup with fine cheese croutons is the perfect dish for cold winter days. Typical of the Basque Country, it is sure to make any fish lover smile.

Ingredients for 4 People:

400 g Jambon de Bayonne (or smoked ham)
1 kg tinned tomatoes, peeled
4 large peppers
4 large onions
4 cloves of garlic
400 ml dry white wine
2 tsp piment d`Espelette
6 tbsp olive oil
4 tbsp parsley
salt & pepper

Preparation:

Cut the Jambon the Bayonne or ham into small cubes. Peel, rinse and dice the onions. Peel and crush the garlic. Then peel the peppers, cut them open, remove the core and dice them too. Remove the peeled tomatoes from the tin and cut into small cubes.

Heat the oil in a large frying pan, place the chicken thighs in the pan and fry until golden brown, keep warm in the oven.
In the same pan, sauté the onions and jambon de bayonne for about 3 - 5 minutes, then add the peppers, tomatoes and garlic.
Bring to the boil briefly, add 2 tsp piment d`Espelette and 4 tbsp parsley, season with salt and pepper to taste.
Add the white wine to the vegetable sauce, stir, then add the chicken thighs again and simmer with the lid on for about 45 - 50 minutes at a low temperature.

Serve with rice or fresh baguette!

Bon Appetit