Soupe de Poisson

Soupe de Poisson
Soupe de Poisson

Introduction

Soupe de Poisson, or fish soup, is a hallmark dish of French coastal cuisine, particularly in the Mediterranean. This fragrant broth, imbued with the flavors of the sea, is a celebration of fresh fish and aromatic herbs. Traditionally served with a dollop of arouille, this soup promises to transport you to sun-soaked shores with every spoonful. Dive into the layers of flavor that make this dish a must-try!

Detailed Ingredients with measures

Olive oil – 1/4 cup
Onion, chopped – 1 large
Shallots, chopped – 2
Garlic, minced – 3 cloves
Tomatoes, diced – 2 large
Fish stock or water – 6 cups
Potatoes, peeled and diced – 2 medium
Fennel bulb, chopped – 1
Leeks, cleaned and sliced – 2
Fresh fish (such as cod, snapper), cut into pieces – 1 pound
Saffron threads – 1/4 teaspoon
Chervil, thyme, and bay leaves (fresh or dried) – to taste
Salt and pepper – to taste
Croutons – for serving
Aïoli – for serving

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cook Time: 40 minutes
Total Time: 1 hour
Yield: Serves 4-6
Soupe de Poisson
Soupe de Poisson

Detailed Directions and Instructions

Step 1: Prepare the Base

In a large pot, heat olive oil over medium heat. Add chopped onions, leeks, and fennel. Sauté until the vegetables are soft and translucent, about 10 minutes.

Step 2: Add Aromatics

Stir in garlic, tomatoes, and the orange zest. Cook for an additional 2 to 3 minutes until fragrant.

Step 3: Incorporate Liquids

Pour in the fish stock and white wine. Bring the mixture to a simmer and let it cook for 15 minutes to meld the flavors.

Step 4: Add Fish

Add the fish pieces to the pot. Cook for about 5 to 7 minutes, just until the fish is cooked through and flakes easily with a fork.

Step 5: Blend the Soup

Using an immersion blender, blend the soup until smooth (or transfer it in batches to a blender, then return it to the pot). Adjust the consistency with additional stock or water if necessary.

Step 6: Season

Season the soup with salt, pepper, and more orange zest to taste.

Step 7: Serve

Ladle the soup into bowls and serve hot. Optionally, accompany with a drizzle of rouille and crusty bread for dipping.

Notes

Note 1: Choosing Fish

Select a variety of fish for depth of flavor; options include cod, haddock, or any firm white fish.

Note 2: Rouille Addition

Rouille is a traditional garlic and saffron mayonnaise that can elevate the dish; consider serving it on the side.

Note 3: Storage

Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

Note 4: Freezing Tips

The soup can be frozen, but the texture of the fish may suffer. Consider freezing without the fish and adding it fresh when reheating.

Soupe de Poisson
Soupe de Poisson

Cook techniques

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