Best 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.

MAMMA'S FRIDAY NIGHT HEARTY FISH SOUP

Steps:

• Place oil in a large pot.
• Add onion, garlic, celery, carrots and green pepper, and saute over medium heat just until al dente.
• Add tomatoes, tomato sauce, clam juice and potatoes.
• Cook over medium heat for 5 minutes.
• Add pepper, oregano and basil.
• Cover and simmer for 20 minutes, or until potatoes are done.
• Add fish and wine.
• Cover and continue simmering for 10 minutes.
• Sprinkle with chopped parsley and basil.

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.

ZUPPA DI PESCE FISH SOUP

Steps:

• Start garlic in cold pan coated with olive oil. Cook 30 secs over medium heat, then add the onions. Cook 3 minutes until onions are tender.
• Add tomatoes and water. Break up tomatoes with a potato masher. Simmer covered 10 minutes.
• Add basil, pepper, capers, parsley and olives. Cook covered 10 minutes.
• Add cod and cook covered 20 minutes or until fish is cooked through.
• Serve with Italian bread.