Best Breton Fish Soup Recipes

BRETON FISH SOUP

Steps:

• Wash the leeks thoroughly, and cut the whites only into 1" rounds.
• Peel the potatoes, and cut them into chunks to fit a soup spoon.
• Skin the tomatoes, and deseed them.
• Dice the celery heart into small pieces.
• Put the above ingredients into a soup pan with 1 quart of water. Add the salt, pepper, thyme, and bay leaf.
• Bring to the boil, then simmer for 25 minutes.
• Discard the thyme and the bay leaf.
• Clean the fish, skin it and fillet it carefully. Cut into chunks.
• Add the fish to the vegetables and broth, and simmer this over very low heat for 15 minutes.
• Beat the egg yolk with the cream in a bowl.
• Add some of the broth to this, mix it around, and put the whole lot into the soup pan.
• Keep over very low heat, and stir until the broth thickens somewhat.
• Don't boil it!

COTRIADE BRETONNE

Steps:

• Place the 1/3 cup olive oil, onions, garlic and leek in a large pot and cook gently over medium heat for 8 to 10 minutes.
• Add the water and the potatoes. Bring to a boil, cover and boil gently for 20 minutes. (The recipe can be prepared ahead to this point and kept out for a few hours or refrigerated overnight.)
• Just before serving, add the fish and bring the mixture back to a boil. Immediately remove the pot from the heat and season with the salt, 1 teaspoon pepper and herbes de Provence.
• Make the pepper-vinegar dip: in a small bowl, mix together the vinegar and the 1/2 teaspoon pepper. Set aside.
• Make the bread garnish: arrange the bread slices on a baking sheet and sprinkle with the oil. Bake in a 400-degree oven for about 10 minutes, or until brown and crisp.
• Serve the soup in large bowls or soup plates with a small warmed plate on the side. Invite each guest to transfer pieces of potato and fish from the soup to the side plate and sprinkle them with the pepper-vinegar and, if desired, a few drops of oil. Add the croutons to the soup and serve immediately.