Soupe De Poisson Recipes

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SOUPE DE POISSONS DIEPPOISE - SPICY FRENCH FISH SOUP



Soupe De Poissons Dieppoise - Spicy French Fish Soup image

Most coastal regions in France have their own special seafood & fish recipes; this is an incredibly tasty soup from the Northern French port of Dieppe. It is a meal in itself - a tangy fish soup served with Rouille, garlic croutons and grated Gruyere or Emmenthal Cheese. There is a hidden "kick" by way of the added Cayenne pepper, which marries so well with the tomatoes & fish. I have posted a recipe for Rouille in RecipeZaar - this is an essential extra, the literal translation meaning "Rust" which points towards the colour - it is a very garlicky & hot mayonnaise based sauce.

Provided by French Tart

Categories     Chowders

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb bar fish or 1 lb sole, skinned & boned & chopped into small pieces
2 onions, peeled & chopped finely
2 garlic cloves, peeled & minced
2 tablespoons olive oil
2 leeks, cleaned & chopped finely
1 lb tomatoes, finely diced
2 tablespoons tomato paste
2 glasses dry white wine
2 pints water
bouquet garni
1 -2 teaspoon cayenne pepper
1 pinch saffron
salt
ground pepper
fennel seed
2 -3 tablespoons rouille french garlic and cayenne pepper mayonnaise
4 ounces garlic-flavored croutons
2 -4 ounces grated emmenthaler cheese or 2 -4 ounces grated gruyere cheese

Steps:

  • In a large Marmite or Stock Pot, sweat the minced onion in the olive oil.
  • Add the chopped tomatoes, leek, & crushed garlic, mix well and cook for about 2-3 minutes.
  • Add the fish pieces & stir, letting it all amalgamate gently.
  • Add the tomato paste with the wine & the water, then season with the salt & pepper, finally adding the fennel & cayenne pepper. Mix well again.
  • Cover and cook for 1 ½ - 2 hours over medium heat.
  • When finished, puree with a hand held blender or mixer.
  • Bring to a boiling point and mix again to refine the soup.
  • Add the saffron and correct the seasoning.
  • Serve with garlic croutons, rouille and grated cheese.

Nutrition Facts : Calories 408.4, Fat 13.2, SaturatedFat 2.7, Cholesterol 50.7, Sodium 500.3, Carbohydrate 38, Fiber 4.9, Sugar 9.9, Protein 26

SOUPE DE POISSON



Soupe de Poisson image

This is a recipe from chef Anthony Bourdain, host of "No Reservations" and author of eight books, including best seller "Kitchen Confidential." A 31-year veteran of professional kitchens, Bourdain is the executive chef at Les Halles in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15

6 tablespoons olive oil
4 garlic cloves
2 small onions, thinly sliced
2 leeks, whites only, washed and thinly sliced
1 fennel bulb, thinly sliced
1 can (18 ounces) plum tomatoes, chopped
2 pounds tiny whole fish (such as porgies or whiting), gutted with heads intact, or 4 pounds fish bones and heads
1 Bouquet Garni
zest of 1 orange
3 strands of saffron
Salt
Pepper
1 ounce Pernod
Rouille
Grated Parmesan, for serving

Steps:

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic, onions, leeks, and fennel and let them sweat for about 5 minutes, stirring occasionally with a wooden spoon.
  • Add tomatoes and cook for another 4 to 5 minutes, then add the small fish or bones. Cook for about 15 minutes, stirring occasionally. Add water to cover, as well as the bouquet garni and orange zest. Stir well; add saffron, a dash of salt and pepper, and Pernod. Lower the heat and simmer for about an hour.
  • Remove pot from heat and let soup cool slightly. Taking care not to splatter or scald yourself, strain liquid into a large bowl. In the pot, crush the heads, bones, and vegetables as much as possible, then transfer that to the strainer. Push and squeeze every bit of liquid and solid goodness through with a mallet or heavy wooden spoon. Return to the pot.
  • Bring the soup back up to heat and serve with croutons, rouille, and some grated Parmesan on the side. The idea is to smear a little rouille on the croutons, float them in the soup as garnish, and allow guests to sprinkle cheese as they wish.

SOUPE DE POISSON AVEC CALMAR (FISH SOUP WITH SQUID)



Soupe de Poisson Avec Calmar (Fish soup with squid) image

Provided by Craig Claiborne

Categories     dinner, soups and stews, appetizer, main course

Time 40m

Yield 4 or more servings

Number Of Ingredients 19

1 1/2 pound squid, cleaned
3/4 pound skinless, boneless monkfish (see note)
1 pound skinless, boneless codfish (see note)
1/4 cup olive oil
2 tablespoons finely minced garlic
1 3/4 cups finely chopped onions
1 1/2 cups finely diced, cleaned leeks, both white and green part
2 cups cubed fresh, red ripe tomatoes or use imported canned tomatoes, drained
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon dried saffron stamens
3 tablespoons tomato paste
1/2 cup dry white wine
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon fennel seeds, crushed
4 cups water or unsalted fish broth
1/2 cup finely chopped parsley
2 hot dried red peppers

Steps:

  • Cut the body of the squid into half-inch circles. Cut the flat portions of the squid into 1 1/2-inch squares. Cut tentacles into bite-size portions. There should be about three cups.
  • Cut the fish into 1 1/2-inch squares. There should be about 1 1/2 cups monkfish, 2 to 2 1/2 cups cod.
  • Heat the oil in a casserole or Dutch oven and add the garlic and onions. Cook, stirring, until onion is wilted. Add the leeks and tomatoes. Bring to a boil, stirring. Add salt and pepper to taste.
  • Add the saffron, tomato paste, wine, bay leaf, thyme and fennel seeds. Stir and bring to a boil.
  • Add squid and monkfish and water. Add half of the parsley and the red peppers. Bring to a boil and let boil 10 minutes. The fish should boil rather than simmer. Add cod and reduce heat. Let soup simmer about two minutes, no longer. Serve with remaining parsley sprinkled over each serving.

Nutrition Facts : @context http, Calories 611, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 20 grams, Fiber 7 grams, Protein 68 grams, SaturatedFat 3 grams, Sodium 2243 milligrams, Sugar 12 grams

FISH SOUP WITH AïOLI CROUTONS



Fish Soup with Aïoli Croutons image

Categories     Soup/Stew     Fish     Garlic     Tomato     Mayonnaise     Fennel     Leek     Carrot     White Wine     Winter     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 20

3/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
2 garlic cloves, minced
3/4 teaspoon hot pepper sauce
6 tablespoons olive oil
4 leeks (white and pale green parts only), sliced
2 carrots, cut into 1/2-inch pieces
1 fennel bulb, cut into 1/2-inch pieces
2 shallots, chopped
6 large garlic cloves, chopped
2 plum tomatoes, coarsely chopped
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1/4 teaspoon saffron threads
1 1/2 cups dry white wine
5 cups (or more) chicken stock or canned low-salt chicken broth
3 pounds assorted fish fillets (such as sea bass, snapper, and orange roughy), cut into 2-inch pieces
1 French bread baguette, cut into 1/3-inch-thick slices, toasted
Chopped fresh parsley

Steps:

  • Whisk first 5 ingredients and 3 tablespoons oil in small bowl to blend. Season to taste with salt and pepper. (Aioli can be made 1 day ahead. Cover and refrigerate.)
  • Heat remaining 3 tablespoons oil in heavy large pot over medium heat. Add leeks, carrots, fennel, and shallots; sauté until golden brown, about 15 minutes. Add garlic and sauté 2 minutes. Mix in tomatoes, tomato paste, thyme, and saffron. Add wine and boil 5 minutes. Add 5 cups stock and bring to boil. Reduce heat and simmer 15 minutes to blend flavors. Add fish and simmer until fish is cooked through, about 5 minutes. Cool slightly.
  • Working in batches, puree soup in blender. Working in batches, strain soup through coarse sieve set over large bowl, pressing firmly to force as much of solids as possible through sieve. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  • Spread enough aioli over each toast to cover. Bring soup to simmer, thinning with more stock, if desired. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with parsley and serve.

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