Fish Soup | SOUPE DE POISSON
Course: MainServings
2
peopleCooking time
1
hourDelight in the flavors of the Mediterranean with this traditional Fish Soup (Soupe de Poissons) recipe. Complete with a savory rouille and toasted baguette, this dish is perfect for seafood enthusiasts seeking to savor a coastal French culinary experience.
Ingredients
- Fish Soup
500g Mediterranean rock fish/heads and carcasses of any suitable white fish
olive oil
half an onion
half a head of fennel
a tomato
a tablespoon of tomato paste
a smallish carrot
a small leek
3 cloves of garlic
herb bouquet: bay, thyme, parsley
a pinch of saffron
a pinch of pimentón pepper powder/sweet paprika
a small pinch of hot chilli pepper
150ml white wine
3-4 tablespoons of Pastis/half a star-anise
salt and pepper
water
- Rouille
an egg yolk
150ml olive oil
a squeeze of lemon juice
a pinch of sweet paprika
a small pinch of hot chilli pepper
a teaspoon of tomato paste
salt
a baguette
Directions
- Fish Soup
- Roughly chop or slice all the vegetables and then sweat them for a few minutes in a generous amount of olive oil, seasoning with salt, until softened.
- Once softened add in the tomatoes (also roughly chopped) and tomato puree. Let reduce gently until starting to dry out.
- Add in the herb bouquet and fish. Stir around for several minutes until the fish is well cooked and starting to fall apart.
- Add in the pimentón pepper powder, hot chilli pepper, and saffron then stir. Pour in the Pastis and white wine then let reduce down for a minute. Pour in water to just about cover the fish and let simmer for 45 minutes to an hour.
- Remove the herb bouquet from the soup then blend it all together well. Pass the blended soup through a vegetable mill or strainer to remove any bones and scales. Check for seasoning and adjust with salt and pepper as needed.
- Rouille
- Squeeze the lemon juice over the egg yolk, add some salt and then finely mince the garlic into a puree.
- Start to make an emulsion by very gradually whisking in olive oil, a little at a time. Whisk in the garlic part way through and continue adding the oil.
- Whisk in the paprika, chilli pepper, and tomato paste.
