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Soupe de Poissons
Dive into the depths of French culinary tradition with Soupe de Poissons, a rich and aromatic fish soup that captures the essence of coastal Provence. This heartwarming dish is not just a meal; it’s an experience, blending the flavors of the sea with fresh vegetables and herbs. Topped with golden, cheesy baguette slices and a dollop of rouille sauce, each spoonful is a symphony of flavor that transports you to the Mediterranean shores, where fishermen once prepared this hearty soup from their daily catch.
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1, diced
- Garlic cloves
- 3, minced
- Fennel bulb
- 1, chopped
- Carrot
- 1, diced
- Tomato paste
- 2 tablespoons
- White wine
- 1 cup
- Fish stock
- 4 cups
- Mixed fish fillets
- 1 pound (e.g., cod, haddock, and shrimp)
- Bay leaf
- 1
- Thyme
- 1 teaspoon, fresh or 1/2 teaspoon dried
- Orange zest
- 1 teaspoon
- Salt
- to taste
- Pepper
- to taste
- Baguette
- 1, sliced
- Gruyere cheese
- 1 cup, grated
- Rouille sauce
- for serving
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, minced garlic, chopped fennel, and diced carrot. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavor.
- Pour in the white wine and allow it to cook until it has evaporated, approximately 3 minutes.
- Add the fish stock and bring the mixture to a gentle simmer.
- Incorporate the mixed fish fillets, bay leaf, thyme, and orange zest. Season with salt and pepper to taste.
- Let the soup simmer for 30 minutes, allowing the fish to cook through and the flavors to meld beautifully.
- While the soup simmers, preheat your broiler.
- Rub the sliced baguette with the halved garlic cloves and arrange them on a baking sheet.
- Generously sprinkle the grated Gruyere cheese over the baguette slices.
- Broil the baguette slices for about 2 minutes, or until the cheese is melted and bubbly.
- Serve the hot soup in bowls, garnished with the cheesy baguette slices and a dollop of rouille sauce.
Tips
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the soup.
- Feel free to use any white fish available to you. Shellfish like mussels or clams can also be added for extra depth.
- Serve with a fresh green salad drizzled with a light vinaigrette to complement the richness of the soup.
Dietary Information
Servings: 4 Dish Type: Soup Prep Time: 20 minutes Cook Time: 30 minutes Calories: 320 Fat: 12g Carbs: 30g Protein: 25g Sodium: 600mg Sugar: 3g
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