Soupe de Poisson

Making Soupe de Poisson

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1. Soften the onions and fennel in the oil for 12 minutes, then add the garlic and cook 2 minutes.

   Mark done Start 12 min timer

2. Add the whole fish and stir them around over high heat for 5 minutes until they begin to break up.

   Mark done Start 5 min timer

3. Add the tomatoes, tomato purée, saffron, orange peel, bay, salt and water. Bring to the boil and simmer 40 minutes.

   Mark done

4. Fish out the orange peel and bay. Now pass the entire contents of the pot through a mouli fitted with the medium plate, in batches, pressing hard.

   Mark done

5. Pass the resulting liquid through a fine sieve as well and return it to the pan. Taste for salt.

   Mark done

6. For the rouille, whisk the yolks with the garlic, harissa, saffron and salt, then add the oil drop by drop as for mayonnaise until thick.

   Mark done

7. Serve the soup very hot, with toasted baguette, rouille and grated cheese for people to add themselves.

   Mark done

Related guide: Ingredient substitutions.

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Tips for Making Soupe de Poisson

• Small bony fish, never fillets. The bones are the body.
• A mouli, not a blender.
• Serve the rouille and cheese separately so people build their own.

Changing the Recipe

• Dried chilli flakes can stand in for the chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Suggestions

• Toasted baguette
• A glass of Cassis blanc
• Green salad

Sides from the same cuisine on this site: French Baguette, Aligot, Boulangere Potatoes.

Storing & Reheating Soupe de Poisson

The soup keeps 3 days refrigerated and freezes for 3 months. Make the rouille fresh.

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

Dairy-free when served without the gruyère.

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