Soupe de poisson (fish soup)

Soupe de poisson (fish soup)

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This French-inspired fish soup is ready in an hour, perfect for warm winter nights!

The ingredient of Soupe de poisson (fish soup)

  1. 2 tablespoons olive oil
  2. 2 onions, roughly chopped
  3. 2 leeks (pale part only), chopped
  4. 1kg mixed seafood (such as whole prawns, salmon and blue-eye)
  5. 1 fennel bulb, chopped
  6. 4 tomatoes, chopped
  7. 2 garlic cloves, chopped
  8. 2 flat-leaf parsley sprigs, plus chopped parsley to serve
  9. 2 bay leaves
  10. 1 long strip pared orange rind
  11. 1 tablespoon tomato paste
  12. 1L (4 cups) good-quality fish stock
  13. 2 cups (500ml) Provencal fish soup or canned lobster bisque (see note)
  14. 1/2 cup (125ml) thickened cream
  15. White bread, topped with cheese, grilled
  16. Saffron mayonnaise (see note) (optional), to serve

The instruction how to make Soupe de poisson (fish soup)

  1. Heat the oil in a large saucepan over medium heat. Add the onion and leek and cook, stirring, for 2-3 minutes until they start to soften. Add seafood, fennel, tomato, garlic and parsley, then stir for 2 minutes. Add bay leaves, orange rind and tomato paste, stir to combine, then add the fish stock. Bring to the boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes or until the fish fillets have broken down. Strain through a sieve, pressing down on solids to extract the flavour.
  2. Return stock to the pan with fish soup or lobster bisque and simmer over medium heat for 10 minutes until slightly reduced. Stir in cream, then simmer for 1 minute until heated through. Ladle into warm bowls, season, then serve with extra parsley, toasts and mayonnaise, if desired.

Nutritions of Soupe de poisson (fish soup)

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calories: https://schema.org
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