Soupe de poisson (fish soup)

Recipes / Fish

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

Recipe «Soupe de poisson (fish soup)» presented in category Recipes / Fish, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 2 onions, roughly chopped, 2 leeks , chopped, 1kg mixed seafood, 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 tbsp tomato paste, 1L good-quality fish stock, 2 cups Provencal fish soup or canned lobster bisque, 1/2 cup thickened cream, White bread, topped with cheese, grilled, Saffron mayonnaise , to serve.

Ingredients:

  • 2 tbsp olive oil 
  • 2 onions, roughly chopped 
  • 2 leeks , chopped 
  • 1kg mixed seafood 
  • 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 tbsp tomato paste 
  • 1L good-quality fish stock 
  • 2 cups Provencal fish soup or canned lobster bisque 
  • 1/2 cup thickened cream 
  • White bread, topped with cheese, grilled 
  • Saffron mayonnaise , to serve 

Instructions

  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.