Soupe de poisson (fish soup)

Posted by adm On January - 6 - 2012

How to cook Soupe de poisson (fish soup)


  • 2 tbs olive oil
  • 2 onions, roughly sliced
  • 2 leeks (pale part solitary), shredded
  • 1kg mixed seafood (such as whole prawns, salmon and blue-eye)
  • 1 fennel lightbulb, shredded
  • 4 tomatoes, shredded
  • 2 garlic cloves, sliced
  • 2 flat-leaf parsley sprigs, plus chopped parsley to service
  • 2 bay leaves
  • 1 long strip pared orange rind
  • 1 tbs tomato spread
  • 1L (4 cups) good-quality fish strain
  • 2 cups (500ml) Provencal fish soup or canned lobster bisque (see line)
  • 1/2 cup (125ml) thickened ointment
  • Cheesy toasts and saffron mayonnaise (see line) (optional), to service

How to:

  • Heat the oil in a large saucepan over medium heating. Add the onion and leek and falsify, stirring, for 2-3 minutes until they start to weaken. Add seafood, finocchio, tomato, garlic and parsley, then stir for 2 transactions. Add bay leaves, orange rind and tomato spread, stir to trust, then add the fish strain. Bring to the boil over medium-high warmth, then reduce heat to medium-low and simmer for 30 minutes or until the fish fillets have broken pile. Strain through a sift, pressing down on solids to extract the relish.

  • Return stock to the pan with fish soup or lobster bisque and simmer over medium heat for 10 minutes until slightly rock-bottom. Stir in skim, then simmer for 1 minute until heated through. Ladle into warm bowls, flavor, then serve with extra parsley, toasts and mayonnaise, if desired.

  • Good-quality fish stock and soups are available from selected fishmongers. Saffron mayonnaise is from selected delis. Hardly anyone makes their own fish soup in France as you can buy such fabulous quality soup in cans and jars to achieve the same depth of sapidity. Hither, it's best to start with a good fish stock base then add some ready-made fish stock or soup for an authentic seafood smack.

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