Recipes » Fish » Soupe de Poisson

Ingredients

• Soupe de Poisson

• 2 tbls olive oil
• 1 medium onion, skin on, cut into chunks
• 1 leek, sliced
• I celery stalk, thinly sliced
• 1 small carrot, peeled and thinly sliced
• 4 cloves garlic, cut in half
• salt and freshly-ground black pepper
• 2 pounds fish bones
• 1 pound White fish
• 1 cup chopped fresh tomatoes or canned tomatoes
• 1 orange, skin and pith removed, cut into chunks
• 2 cup white wine
• 1/4 cup Pernod
• 1/2 tsp fennel seeds
• 6 sprigs parsley
• 1 bay leaf
• 2 tsp Spanish paprika
• 1 pinch saffron
•  

• Marseille Rouille

• 2 chili peppers
• 4 cloves garlic
• 1 cup olive oil
• 1 small boiled potato
• bread (1 handful)
• 1 tbsp. rock salt

Preparation

Preheat oven to 450 degrees.

Spread the fish bones on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss well. Roast for 30 minutes or until all the fish parts are golden brown.
Meanwhile, heat 1 tablespoon olive oil in a large stock pot. Add the onions, leeks, celery, carrots and garlic and cook over high heat, stirring occasionally, until the vegetables begin to brown.

Add all the fish and the white wine. Reduce by one third.
Add the remaining ingredients to the pot and add enough water (4 cups) to just barely cover the bones.
Bring to a boil, simmer 40 minutes.

Puree, bones and all, in the food processor. Strain through a coarse china cap.
Taste for seasoning. If the soup seems too thin, return to stove and reduce.
Grill white fish. Add to soup.

Serve with croutons, rouille, and grated Gruyere cheese.


Trim, de-seed and chop finely the peppers. In a mortar, crush the peppers, garlic, rock salt and olive oil (1 teaspoon) together to obtain a thick paste. Crumble the bread, moisten it with hot water , and press it into a tight lump, squeezing out the liquid. Add the bread lump to the paste and beat, adding olive oil, until you've raised a smooth sauce. If the sauce tends to separate, add another tight lump of bread and hot broth, and keep beating.