Best Soupe De Poissons Dieppoise Spicy French Fish Soup Recipes

Soupe De Poissons Dieppoise - Spicy French Fish Soup image

Provided by French Tart

Categories Chowders

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb bar fish or 1 lb sole, skinned & boned & chopped into small pieces
2 onions, peeled & chopped finely
2 garlic cloves, peeled & minced
2 tablespoons olive oil
2 leeks, cleaned & chopped finely
1 lb tomatoes, finely diced
2 tablespoons tomato paste
2 glasses dry white wine
2 pints water
bouquet garni
1 -2 teaspoon cayenne pepper
1 pinch saffron
salt
ground pepper
fennel seed
2 -3 tablespoons rouille french garlic and cayenne pepper mayonnaise
4 ounces garlic-flavored croutons
2 -4 ounces grated emmenthaler cheese or 2 -4 ounces grated gruyere cheese

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.

Nutrition Facts : Calories 408.4, Fat 13.2, SaturatedFat 2.7, Cholesterol 50.7, Sodium 500.3, Carbohydrate 38, Fiber 4.9, Sugar 9.9, Protein 26

Zuppa Di Pesce Fish Soup image

Provided by Raspberry Cordial

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

7 garlic cloves, chopped
2 medium onions, chopped
2 tablespoons olive oil (enough to coat bottom of pan)
28 ounces canned whole tomatoes
14 ounces water (1/2 can)
1/2 teaspoon basil
1/4 teaspoon black pepper
1 tablespoon capers
1/4 cup Italian parsley, roughly chopped
12 pitted black olives (flatten with side of knife to remove pits)
2 lbs cod fish fillets, fresh or frozen cut into large chunks (or haddock or other white fish fillets- may use only 1 pound for economy)

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.

Nutrition Facts : Calories 327.1, Fat 10.1, SaturatedFat 1.5, Cholesterol 97.8, Sodium 575.7, Carbohydrate 16.1, Fiber 3.7, Sugar 7.2, Protein 43.3