Rinse fish waste. Chop garlic, peppers, onions and tomatoes, boil in 1 l of water. Add salt and spices and make about 45 min. Pass through a sieve. Add paradeis pulp, season with wine and salt. Cut the onion into rings and heat with the shrimps in the soup.
Mayo: peel the garlic clove. Whisk salt, egg yolk, pepper and paprika. Slowly add oil (patience!!!). Add pureed garlic cloves. Season with a little lemon juice. Cut baquette into slices, spread with garlic mayo and bring to table with soup.
Preparation 1 1/2 hours Per unit 540 calories / 2270 joules.
Tip: Always use aromatic spices to enhance your dishes!
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