Soupe de Poisson is a fish soup that originated in France. It has been popular for centuries and it is still served today.
- 2 pounds white fleshed fish bones, including heads, such as cod, halibut, haddock, or flounder
- 1 pound white fish pieces, such as cod bellies, perch, or pollack, for a low cost
- 2 pound lobster bodies (tomalley and any loose viscera should be washed out of the body, where the legs attach; remove the carapace, the outer shell)
- a quarter cup of extra virgin olive oil
- 1 medium onion, roughly chopped (skin on for color)
- 1 white leek, stripped of roots and stiff outer leaves, thinly cut crosswise, and rapidly swirled in cold water to remove any grit
- 1 finely chopped celery stalk
- 1 small fennel bulb, stripped of stalks and rough outer layers, cut in half lengthwise, cored, and crosswise thinly sliced
- 1 finely sliced tiny carrot
- 4 garlic cloves (halved)
- freshly ground black pepper and kosher salt
- 1 cup white wine (dry)
- 2 cups fresh tomatoes, diced, or high-quality canned tomatoes
- 2 oranges, peeled and cored, chopped into pieces, plus juice from a third orange if needed
- a third of a cup of Pernod, or more to taste
- fennel seeds, 1 teaspoon
- 6 flat-leaf parsley sprigs
- three bay leaves
- paprika, ideally Spanish, 2 tablespoons
- 2 big saffron pinches
- 12 CUP EXTRA VIRGIN EXTRA VIRGIN EXTRA VIRGIN EX
- 1 baguette French bread, toasted, cut into 18 to 24 12 inch thick slices
- 1 pound of Rouille
- 1 cup Gruyère cheese, grated
Soupe de Poisson is a rustic meal made from the little undesired fish left at the bottom of the net by fisherman.
- Remove the eyes and gills from the fish heads with kitchen shears. In a large saucepan, clean the bones and heads (but not the fish or lobster bodies) under cold running water for at least 30 minutes. Drain.
- Preheat the oven to 450 degrees Fahrenheit.
- In a large roasting pan, spread the fish bones and heads out and wipe dry with paper towels. Combine the fish and lobster bodies in a mixing bowl. Toss thoroughly with 2 tablespoons of olive oil. Make an equal layer of everything. Roast for 30 minutes, or until golden brown on both sides. When the bones and lobster bodies have cooled, cut or break them into 2-inch pieces.
- In a large stockpot, heat the remaining 2 tablespoons olive oil over high heat. Season with salt and pepper the onion, leek, celery, fennel, carrot, and garlic. Cook, stirring often, for approximately 10 minutes, or until the veggies are golden brown.
- Along with the white wine, add the roasted fish bones and heads, as well as the fish and lobster bodies. Cook until the liquid has been reduced to one-third of its original volume. Because the pot will be full of fish and veggies, you’ll have to use your best judgment; in any case, cook for no more than 2 to 3 minutes.
- Fill the stockpot with the remaining soup ingredients and just enough water to cover the bones. Bring to a boil, then lower to a low heat and continue to cook for 40 minutes.
- Purée everything in the food processor, bones and all, as finely as possible. You’ll have to do this in stages, dumping the purée into a dish or other container as each batch is finished. To filter out the big bits, pound the purée vigorously through a coarse China cap (metal strainer). The soup will be somewhat gritty as a consequence. Return the soup to the heat and reduce if it seems to be too thin. Taste for seasoning, and if required, add additional orange juice, Pernod, salt, and pepper.
- Pour the olive oil into hot soup cups before ladling the soup in. Serve immediately with croutons, rouille, and Gruyère on the side. It’s standard procedure to spread rouille on a crouton, top it with grated cheese, and then float it in your soup.
Soupe de Poisson is a French fish soup. It is made with white wine, onions, carrots, potatoes, and fresh parsley. Reference: soupe de poisson marmiton.
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