Soupe De Poissons Dieppoise Spicy French Fish Soup 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.

SPICY FISH SOUP



Spicy Fish Soup image

Make and share this Spicy Fish Soup recipe from Food.com.

Provided by ngibsonn

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 1/2 cups chicken broth
1 (4 ounce) can canned green chili peppers, chopped
1 teaspoon ground cumin
1 1/2 cups diced canned tomatoes
1/2 cup chopped green bell pepper
1/2 cup shrimp
1/2 lb cod fish fillet
3/4 cup plain nonfat yogurt

Steps:

  • Spray a large saucepan with the vegetable cooking spray over medium high heat.
  • Add the onions and saute, stirring often, for about 5 minutes.
  • Add the garlic and chili powder and saute for 2 more minutes.
  • 2 Then add the chicken broth, chile peppers and cumin, stirring well.
  • Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
  • 3 Next, add the tomatoes, green bell pepper, shrimp and cod.
  • Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes.
  • Gradually stir in the yogurt until heated through.

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Top Asked Questions

What is the difference between Soupe aux Poissons and soupe de poisson?
Soupe de poissons implies a soup with fish floating inside. “A dish providing soup and fish is not the genuine article, as the Riviera understands it. In soupe aux poissons, no fish is visible.
What is Marseille fish soup?
Marseille fish soup, or soupe de poissons as it’s known, is something I crave all the time, the assertive flavors redolent with the very soul of Provence transports me back to the old port of Marseilles where I first tried it many decades ago. The Body of the Fish has Gone. The Soul Remains.
How to make fish soup with fish bones?
Add the plum tomatoes and tomato purée, stir well and cook for 5 minutes on a medium heat. Add the fried fish, drained marinade, stock and diced potato and bring the soup to the boil. Reduce the heat and leave to simmer for 90 minutes Once the soup has simmered, pour into a blender or food processor and blitz until smooth, including the fish bones.
Where can I find authentic fish soup in France?
Author Waverly Root writes at length about his frustrating search for an authentic fish soup in ‘the Food of France’. He narrowed it down to a version served in Saint Tropez, 65 miles east of Marseilles, largely because of the addition of a local chemical green colored fish.

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