Jean Pierres Cod Fish Soup Recipes

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PIERRE FRANEY'S FISH SOUP



Pierre Franey's Fish Soup image

Provided by Pierre Franey

Categories     dinner, quick, soups and stews, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

1 1/4 pounds fresh skinless, boneless striped bass
1 pound fresh skinless, boneless halibut
4 cups imported canned tomatoes
1/2 pound raw shrimp
1 pound mussels
1/4 cup olive oil
1 1/2 cups finely chopped onions
1 cup finely diced celery
1 cup finely diced green pepper
1 cup dry white wine
1 bay leaf
1 teaspoon dried thyme
1 small dried hot red pepper, broken in half
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon finely minced garlic
1/4 cup finely chopped parsley

Steps:

  • Cut the fish into 1 1/2-inch cubes. Set aside.
  • Put the tomatoes and their liquid into the container of a food processor, and process until fine. Or put them through a food mill. Set aside.
  • Shell and devein the shrimp and set aside. Scrub the mussels well and set aside.
  • Heat the oil in a fairly deep skillet or small kettle, and add the onions. Cook, stirring, until wilted. Add the celery and green pepper. Cook, stirring, about 5 minutes, and add the wine and bay leaf. Cook down about 1 minute. Add the tomatoes, thyme and hot red pepper. Add salt and pepper. Let simmer about 12 minutes.
  • Add the fish and mussels. Push the solids down into the sauce. Cook over high heat about 3 minutes. Add the shrimp, and immerse them in the sauce. Let cook about 1 minute, and sprinkle with garlic and parsley. Stir and let simmer about 3 minutes longer.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 5 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1388 milligrams, Sugar 8 grams, TransFat 0 grams

JEAN-PIERRE'S COD FISH SOUP



Jean-Pierre's Cod Fish Soup image

While living in Paris, I went to a wonderful hole-in-the wall that featured a fish broth similar to this one. Jean-Pierre, the owner, chef, and sole waiter, demonstrated the proper method of eating it. First, you spread mayo over the croutons, then top them with cheese, float them in the broth, spoon soup over them, and finally, scoop them up and eat them while they're still crunchy. To die for!

Provided by amanda1432

Categories     Fish Soup

Time 40m

Yield 2

Number Of Ingredients 23

¾ cup light mayonnaise
4 cloves garlic, crushed
1 teaspoon saffron powder
4 teaspoons plain dry bread crumbs
1 teaspoon red pepper flakes
½ French baguette, sliced into 1/4 inch rounds
1 tablespoon olive oil
4 cloves garlic, minced
½ medium onion, chopped
1 leek, bulb only, chopped
1 pinch saffron powder
1 bay leaf
¾ cup white wine
⅓ cup red wine
4 ounces cod fillets
1 cup water
1 cup beef broth
1 roma (plum) tomato, seeded and chopped
1 ½ teaspoons lemon juice
3 tablespoons chopped fresh parsley, divided
1 tablespoon all-purpose flour
½ cup half-and-half cream
1 cup grated Gruyere cheese

Steps:

  • In a small bowl, mix together the mayonnaise, 4 cloves of garlic, 1 teaspoon of saffron powder, bread crumbs, and red pepper flakes. Set aside.
  • Preheat the oven broiler. Arrange the baguette slices on a baking sheet. Place under the broiler for a few minutes to toast. Set aside to cool.
  • Heat olive oil in a stock pot or Dutch oven over medium heat. Add 4 cloves of garlic, onion, and leek; saute for a few minutes until tender. Add a pinch of saffron and the bay leaf. Pour in the white and red wines, then place the fish in the pan, and pour in enough water to cover the fish just barely. Simmer for about 10 minutes, turning the fish carefully as needed, until the fish flakes easily with a fork.
  • Remove the fish from the broth with a slotted spoon, and set aside. Pour in the beef broth, and simmer uncovered for about 10 minutes to burn off some of the alcohol, and reduce the broth. Remove the bay leaf, and transfer the broth to a blender. Add the tomato, lemon juice and parsley to the blender. Puree in batches if necessary, and return to the pot.
  • Whisk the flour and half-and-half into the pot, and set over medium heat. Whisk in about half of the mayonnaise mixture, or to taste. Return fish to the soup, and break into small pieces. Season to taste with salt and pepper, and heat through.
  • Spread the remaining mayonnaise mixture onto the toasted bread slices, and top with shredded Gruyere cheese. Ladle the soup into serving bowls, and float 1 or 2 slices of toast on the top.

Nutrition Facts : Calories 1304.1 calories, Carbohydrate 100.4 g, Cholesterol 146.3 mg, Fat 68 g, Fiber 5.7 g, Protein 50 g, SaturatedFat 23.1 g, Sodium 2185.9 mg, Sugar 12.6 g

JEAN-PIERRE'S COD FISH SOUP



Jean-Pierre's Cod Fish Soup image

While living in Paris, I went to a wonderful hole-in-the wall that featured a fish broth similar to this one. Jean-Pierre, the owner, chef, and sole waiter, demonstrated the proper method of eating it. First, you spread mayo over the croutons, then top them with cheese, float them in the broth, spoon soup over them, and finally, scoop them up and eat them while they're still crunchy. To die for!

Provided by amanda1432

Categories     Fish Soup

Time 40m

Yield 2

Number Of Ingredients 23

¾ cup light mayonnaise
4 cloves garlic, crushed
1 teaspoon saffron powder
4 teaspoons plain dry bread crumbs
1 teaspoon red pepper flakes
½ French baguette, sliced into 1/4 inch rounds
1 tablespoon olive oil
4 cloves garlic, minced
½ medium onion, chopped
1 leek, bulb only, chopped
1 pinch saffron powder
1 bay leaf
¾ cup white wine
⅓ cup red wine
4 ounces cod fillets
1 cup water
1 cup beef broth
1 roma (plum) tomato, seeded and chopped
1 ½ teaspoons lemon juice
3 tablespoons chopped fresh parsley, divided
1 tablespoon all-purpose flour
½ cup half-and-half cream
1 cup grated Gruyere cheese

Steps:

  • In a small bowl, mix together the mayonnaise, 4 cloves of garlic, 1 teaspoon of saffron powder, bread crumbs, and red pepper flakes. Set aside.
  • Preheat the oven broiler. Arrange the baguette slices on a baking sheet. Place under the broiler for a few minutes to toast. Set aside to cool.
  • Heat olive oil in a stock pot or Dutch oven over medium heat. Add 4 cloves of garlic, onion, and leek; saute for a few minutes until tender. Add a pinch of saffron and the bay leaf. Pour in the white and red wines, then place the fish in the pan, and pour in enough water to cover the fish just barely. Simmer for about 10 minutes, turning the fish carefully as needed, until the fish flakes easily with a fork.
  • Remove the fish from the broth with a slotted spoon, and set aside. Pour in the beef broth, and simmer uncovered for about 10 minutes to burn off some of the alcohol, and reduce the broth. Remove the bay leaf, and transfer the broth to a blender. Add the tomato, lemon juice and parsley to the blender. Puree in batches if necessary, and return to the pot.
  • Whisk the flour and half-and-half into the pot, and set over medium heat. Whisk in about half of the mayonnaise mixture, or to taste. Return fish to the soup, and break into small pieces. Season to taste with salt and pepper, and heat through.
  • Spread the remaining mayonnaise mixture onto the toasted bread slices, and top with shredded Gruyere cheese. Ladle the soup into serving bowls, and float 1 or 2 slices of toast on the top.

Nutrition Facts : Calories 1304.1 calories, Carbohydrate 100.4 g, Cholesterol 146.3 mg, Fat 68 g, Fiber 5.7 g, Protein 50 g, SaturatedFat 23.1 g, Sodium 2185.9 mg, Sugar 12.6 g

JEAN-PIERRE'S COD FISH SOUP



Jean-Pierre's Cod Fish Soup image

While living in Paris, I went to a wonderful hole-in-the wall that featured a fish broth similar to this one. Jean-Pierre, the owner, chef, and sole waiter, demonstrated the proper method of eating it. First, you spread mayo over the croutons, then top them with cheese, float them in the broth, spoon soup over them, and finally, scoop them up and eat them while they're still crunchy. To die for!

Provided by amanda1432

Categories     Fish Soup

Time 40m

Yield 2

Number Of Ingredients 23

¾ cup light mayonnaise
4 cloves garlic, crushed
1 teaspoon saffron powder
4 teaspoons plain dry bread crumbs
1 teaspoon red pepper flakes
½ French baguette, sliced into 1/4 inch rounds
1 tablespoon olive oil
4 cloves garlic, minced
½ medium onion, chopped
1 leek, bulb only, chopped
1 pinch saffron powder
1 bay leaf
¾ cup white wine
⅓ cup red wine
4 ounces cod fillets
1 cup water
1 cup beef broth
1 roma (plum) tomato, seeded and chopped
1 ½ teaspoons lemon juice
3 tablespoons chopped fresh parsley, divided
1 tablespoon all-purpose flour
½ cup half-and-half cream
1 cup grated Gruyere cheese

Steps:

  • In a small bowl, mix together the mayonnaise, 4 cloves of garlic, 1 teaspoon of saffron powder, bread crumbs, and red pepper flakes. Set aside.
  • Preheat the oven broiler. Arrange the baguette slices on a baking sheet. Place under the broiler for a few minutes to toast. Set aside to cool.
  • Heat olive oil in a stock pot or Dutch oven over medium heat. Add 4 cloves of garlic, onion, and leek; saute for a few minutes until tender. Add a pinch of saffron and the bay leaf. Pour in the white and red wines, then place the fish in the pan, and pour in enough water to cover the fish just barely. Simmer for about 10 minutes, turning the fish carefully as needed, until the fish flakes easily with a fork.
  • Remove the fish from the broth with a slotted spoon, and set aside. Pour in the beef broth, and simmer uncovered for about 10 minutes to burn off some of the alcohol, and reduce the broth. Remove the bay leaf, and transfer the broth to a blender. Add the tomato, lemon juice and parsley to the blender. Puree in batches if necessary, and return to the pot.
  • Whisk the flour and half-and-half into the pot, and set over medium heat. Whisk in about half of the mayonnaise mixture, or to taste. Return fish to the soup, and break into small pieces. Season to taste with salt and pepper, and heat through.
  • Spread the remaining mayonnaise mixture onto the toasted bread slices, and top with shredded Gruyere cheese. Ladle the soup into serving bowls, and float 1 or 2 slices of toast on the top.

Nutrition Facts : Calories 1304.1 calories, Carbohydrate 100.4 g, Cholesterol 146.3 mg, Fat 68 g, Fiber 5.7 g, Protein 50 g, SaturatedFat 23.1 g, Sodium 2185.9 mg, Sugar 12.6 g

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