Soupe de Poisson - Fish Soup
This is a simplified version of the famous version of this soup from Marseille. It is similar to its more famous cousin, bouillabaisse. This thick and hearty soup has a delicate flavor with a gentle fish undertone. It is perfect as an appetizer or lunch, especially with a nice loaf of crusty bread and a crisp Sauvignon Blanc.
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Servings: 6
Equipment
- Large pot
- Food Processor or blender
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 346kcal | Carbohydrates: 17g | Protein: 42g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 1069mg | Potassium: 1027mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1041IU | Vitamin C: 21mg | Calcium: 354mg | Iron: 3mg