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
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.