Soupe De Poissons Dieppoise Spicy French Fish Soup Recipes

SOUPE DE POISSONS DIEPPOISE - SPICY FRENCH FISH SOUP

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.

SOUPE DE POISSON

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.