SOUPE DE POISSONS DIEPPOISE - SPICY FRENCH FISH SOUP
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
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
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
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)
Provided by Craig Claiborne
Categories dinner, soups and stews, appetizer, main course
Time 40m
Yield 4 or more servings
Number Of Ingredients 19
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
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
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.
More about "soupe de poisson recipes"
SOUPE DE POISSON RECIPE WITH ROUILLE AND GRUYèRE
From greatbritishchefs.com
Servings 8Estimated Reading Time 3 minsCategory Starter
SOUPE DE POISSON | ALICES KITCHEN
From alices.kitchen
BEST FISH SOUP RECIPE IN THE WORLD | JAMIE OLIVER RECIPES
From jamieoliver.com
SOUPE-REPAS DE POISSON | RECETTES | CUISINEZ | TéLé-QUéBEC
From cuisinez.telequebec.tv
HOW DO I MAKE FISH SOUP THE WAY THE FRENCH MAKE IT?
From theguardian.com
SOUPE DE POISSONS | RECETTES | CUISINEZ | TéLé-QUéBEC
From cuisinez.telequebec.tv
MARSEILLE FISH SOUP - SOUPE DE POISSON - PERFECTLY PROVENCE
From perfectlyprovence.co
SOUPE DE POISSONS (FISH SOUP) RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
SOUPE DE POISSON à LA ROUILLE - TASTEATLAS
From tasteatlas.com
SOUPE DE POISSON - COUNTRYLIVING.COM
From countryliving.com
SOUPE DE POISSON RECIPE - ANTHONY BOURDAIN | FOOD
From foodandwine.com
Servings 8
- In the 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 the wooden spoon. Add the tomatoes and cook for another 4 to 5 minutes, then add the small fish. Cook for about 15 minutes, stirring occasionally. Add 6 cups of water, as well as the bouquet garni and orange zest. Stir well; add the saffron, salt and pepper, and Pernod. Lower the heat and simmer for about an hour.
- Remove the pot from the heat and let the soup cool slightly. Taking care not to splatter or scald yourself, strain the liquid into the large bowl. In the pot, crush the heads, bones, and vegetables as much as possible, then pass that through the food mill in batches. Return to the pot along with the strained broth.
- 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 a garnish, and allow guests to sprinkle cheese as they wish.
SOUPE DE POISSON à LA TOMATE - SéLECTION DU READER'S DIGEST
From selection.ca
SOUPE DE POISSON RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VELOUTE DE POISSON RECIPE - FOOD NEWS
From foodnewsnews.com
SOUPE DE POISSON - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.ch
SOUPE DE POISSON - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.com.au
SOUPE DE POISSONS PROVENçALE FROM THE COUNTRY COOKING OF …
From app.ckbk.com
SOUPE DE POISSON | RECIPE | SALMON SOUP, FOOD FLATLAY, DINNER DISHES
From pinterest.ca
MASTER A FRENCH CLASSIC - SOUPE DE POISSON - DISTANT FRANCOPHILE
From distantfrancophile.com
SOUPE DE POISSON | – JUSTALITTLEBITE
From justalittlebite.com
SOUPE DE POISSON - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
SOUPE DE POISSONS à LA SéTOISE RECIPE
From norecipes.com
SOUPE DE POISSONS: FRENCH FISH SOUP - JUST ME AND THE CLAMS
From meandtheclams.com
SOUPE DE POISSON AVEC SA ROUILLE (IN ENGLISH) | RECIPES FROM OUR …
From etherwork.net
SOUPE DE POISSON | RECETTES DU QUéBEC
From recettes.qc.ca
JEWISH COOKERY | KOSHER RECIPES | SOUPE DE POISSON
From jewishcookery.com
SOUPE DE POISSON | RECIPE | FOOD, TILAPIA, BREAKFAST
From pinterest.ca
SOUPE DE POISSONS - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.com.au
SOUPE DE POISSON RECIPE – NORTHRICHLANDHILLSDENTISTRY
From northrichlandhillsdentistry.com
SOUPE DE POISSON RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO MAKE FISH SOUP OF MARSEILLE - YOUTUBE
From youtube.com
SOUPE DE POISSON - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.international
SOUPE DE POISSONS - COOKIDOO® – LA PLATEFORME DE RECETTES …
From cookidoo.ca
SOUPE DE POISSON RECIPE WITH ROUILLE AND GRUYèRE
From copymethat.com
SOUPE DE POISSON | RECIPE | RECIPES, MAIN DISH RECIPES, FOOD DISHES
From pinterest.com
PRéPARER UNE SOUPE DE POISSON • CONSEILS LE POISSONNIER
From lepoissonnier.ca
SOUPE DE POISSON à LA ROUILLE | FISH SOUP, RECIPES, FRENCH DISHES
From pinterest.com
SOUPE DE POISSONS à LA SéTOISE RECIPE - FOOD NEWS
From foodnewsnews.com
SOUPE DE ROCHE (OR SOUPE DE POISSONS DE MARSEILLE) - CKBK
From app.ckbk.com
RECETTE DE SOUPE AU POISSON | RECETTES DU QUéBEC
From recettes.qc.ca
FISH SOUP RECIPE: SOUPE DE POISSON WITH ROUILLE - TELEGRAPH
From telegraph.co.uk
SOUPE DE POISSON à LA RENTA – ERECIPE
From erecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search