Best Nyt Soupe De Poisson Fish Soup Recipes

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.

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.

PIERRE FRANEY'S FISH SOUP

Steps:

• Cut the fish into 1 1/2-inch cubes. Set aside.
• Put the tomatoes and their liquid into the container of a food processor, and process until fine. Or put them through a food mill. Set aside.
• Shell and devein the shrimp and set aside. Scrub the mussels well and set aside.
• Heat the oil in a fairly deep skillet or small kettle, and add the onions. Cook, stirring, until wilted. Add the celery and green pepper. Cook, stirring, about 5 minutes, and add the wine and bay leaf. Cook down about 1 minute. Add the tomatoes, thyme and hot red pepper. Add salt and pepper. Let simmer about 12 minutes.
• Add the fish and mussels. Push the solids down into the sauce. Cook over high heat about 3 minutes. Add the shrimp, and immerse them in the sauce. Let cook about 1 minute, and sprinkle with garlic and parsley. Stir and let simmer about 3 minutes longer.