This French-inspired fish soup is ready in an hour, perfect for warm winter nights!
The ingredient of Soupe de poisson (fish soup)
- 2 tablespoons olive oil
- 2 onions, roughly chopped
- 2 leeks (pale part only), chopped
- 1kg mixed seafood (such as whole prawns, salmon and blue-eye)
- 1 fennel bulb, chopped
- 4 tomatoes, chopped
- 2 garlic cloves, chopped
- 2 flat-leaf parsley sprigs, plus chopped parsley to serve
- 2 bay leaves
- 1 long strip pared orange rind
- 1 tablespoon tomato paste
- 1L (4 cups) good-quality fish stock
- 2 cups (500ml) Provencal fish soup or canned lobster bisque (see note)
- 1/2 cup (125ml) thickened cream
- White bread, topped with cheese, grilled
- Saffron mayonnaise (see note) (optional), to serve
The instruction how to make Soupe de poisson (fish soup)
- 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.
- 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)calories: