Nothing could be more Provençal than to consume fish soup, whether it’s in the form of bouillabaisse, bourride or this simple rustic soup recipe. Marseille fish soup, or soupe de poisson as it’s known, is a dish that will transport you to the old port of Marseilles in the south of France.
Found throughout France and Quebec, The traditional version of this recipe strains the soup to give it a smooth texture. MHT likes its a little thicker and more textured, so this version omits the straining stage (less steps!). Feel free to strain the soup if your prefer. Any soup that is a vehicle for melted cheese is alright in our book.
Soupe de Poisson – Fish Soup
- Large pot
- Food Processor or blender
- ½ cup Olive oil
- 2 Onion, sliced
- ½ bulb Fennel, chopped
- 6 cloves Garlic, minced
- 1 Hot chili pepper, like jalapeno
- 1 Bay leaf
- 1 tbsp Sweet paprika
- 28 oz Can of peeled San Marzano tomatoes
- 2 lb White fish filets, fresh or frozen
- 1 cup Garlic croutons
- 28 oz Good quality fish stock
- 1 cup Gruyere cheese, grated
- Salt and black pepper, to taste
- Heat olive oil in large pot. Sauté onions and fennel until soft, 5 minutes. Add garlic, hot pepper, bay leaf, and paprika. Stir until the fragrance of garlic rises up.
- Stir in crushed tomatoes with juices, fish fillets, and broth. Bring to a boil and then reduce heat to medium and simmer for 30 minutes. Remove the bay leaf and transfer solids to a food processor. Process till smooth and return to pot.
- Serve in warm bowls and top with Gruyere and croutons.