JEAN-PIERRE'S COD FISH SOUP
While living in Paris, I went to a wonderful hole-in-the wall that featured a fish broth similar to this one. Jean-Pierre, the owner, chef, and sole waiter, demonstrated the proper method of eating it. First, you spread mayo over the croutons, then top them with cheese, float them in the broth, spoon soup over them, and finally, scoop them up and eat them while they're still crunchy. To die for!
Provided by amanda1432
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 40m
Yield 2
Number Of Ingredients 23
Steps:
- In a small bowl, mix together the mayonnaise, 4 cloves of garlic, 1 teaspoon of saffron powder, bread crumbs, and red pepper flakes. Set aside.
- Preheat the oven broiler. Arrange the baguette slices on a baking sheet. Place under the broiler for a few minutes to toast. Set aside to cool.
- Heat olive oil in a stock pot or Dutch oven over medium heat. Add 4 cloves of garlic, onion, and leek; saute for a few minutes until tender. Add a pinch of saffron and the bay leaf. Pour in the white and red wines, then place the fish in the pan, and pour in enough water to cover the fish just barely. Simmer for about 10 minutes, turning the fish carefully as needed, until the fish flakes easily with a fork.
- Remove the fish from the broth with a slotted spoon, and set aside. Pour in the beef broth, and simmer uncovered for about 10 minutes to burn off some of the alcohol, and reduce the broth. Remove the bay leaf, and transfer the broth to a blender. Add the tomato, lemon juice and parsley to the blender. Puree in batches if necessary, and return to the pot.
- Whisk the flour and half-and-half into the pot, and set over medium heat. Whisk in about half of the mayonnaise mixture, or to taste. Return fish to the soup, and break into small pieces. Season to taste with salt and pepper, and heat through.
- Spread the remaining mayonnaise mixture onto the toasted bread slices, and top with shredded Gruyere cheese. Ladle the soup into serving bowls, and float 1 or 2 slices of toast on the top.
Nutrition Facts : Calories 1304.1 calories, Carbohydrate 100.4 g, Cholesterol 146.3 mg, Fat 68 g, Fiber 5.7 g, Protein 50 g, SaturatedFat 23.1 g, Sodium 2185.9 mg, Sugar 12.6 g
POTATO-LEEK SOUP WITH FISH
Provided by Pierre Franey
Categories soups and stews, appetizer
Time 45m
Yield 4 servings or more
Number Of Ingredients 11
Steps:
- Trim leeks and rinse well. Quarter lengthwise; then, cut into 1 1/4-inch pieces. There should be 3 1/2 to 4 cups. Peel potatoes, and cut into 1/3 -inch cubes.
- Melt butter in a large saucepan or kettle. Add onions, leeks and garlic, and cook, stirring, until wilted. Add curry and cook, stirring, for a minute. Add potatoes, water, bay leaf, salt and pepper to taste. Bring to a boil and simmer for 20 minutes.
- Add fish, bring to a boil. (If monkfish is used, simmer for 3 minutes. If cod is used, simmer for 1 minute.) Add cream and return to a simmer. Remove bay leaf. To serve, arrange croutons on bottom of each soup bowl. Ladle hot soup over croutons, and serve.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 4 grams, Carbohydrate 82 grams, Fat 13 grams, Fiber 11 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 2306 milligrams, Sugar 8 grams, TransFat 0 grams
SCANDINAVIAN FISH SOUP
I don't know how scandinavian this recipe is, but I'm Swedish and my husband is Norwegian, and we both loved it! Measurements are approximate - you can alter it according to your tastes, and since it's soup, you can make it as thick or as thin as you like.
Provided by monkeybane
Categories Low Cholesterol
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare all ingredients as listed. (Slice the garlic, dice the potatoes & carrots, slice mushrooms if needed, etc.) Heat oil & butter in stock pot. Add onion, carrots, potatoes, and mushrooms.
- Season with salt & pepper to taste. Add a couple of dashes of soy sauce. Let cook until semi-tender. Add more butter & oil, then sprinkle in a couple of tablespoons of flour. Add more or less depending on how thick you like your soup. Let cook for a couple of minutes to remove the raw flour taste.
- Add the entire can of crushed tomatoes along with the stock and the juice. Bring to a boil, then reduce to a simmer.
- While that is simmering, heat a large pan. Add butter and oil and let butter melt. Salt and pepper the fish and lay seasoned side down in the hot pan.
- Salt and pepper the other side of the fish. Let sear on the first side and flip, doing the same to the other side.
- If desired, you may hit the fish with a splash of lemon or lime juice at the end.
- Once fish is done, remove to plate. Deglaze pan with lemon juice and dump into the soup. Let flavors simmer together for a couple more minutes.
- When ready to serve, place a couple of pieces of the fish in the bottom of your soup bowl. Spoon or ladle soup over the fish and serve with crusty bread. Enjoy!
Nutrition Facts : Calories 243.2, Fat 2, SaturatedFat 0.4, Cholesterol 49.6, Sodium 477.4, Carbohydrate 30.2, Fiber 4.9, Sugar 8, Protein 27.3
JEAN-PIERRE CHALLET'S LIGHT CORN SOUP
CBC posted this recipe on their website as a fall recipe. It's light because it uses milk instead of cream. I can't wait to try it!
Provided by MissingWhiteWings
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove and discard the husks and silks from the corn cobs.
- Roughly cut the corn from each cob, and place the kernels and cobs in a large stockpot.
- Add the milk, onion, thyme and cilantro; simmer for 15 minutes.
- Add the leek, season with salt and pepper and cook for another five minutes.
- Remove the cobs and discard.
- Purée the remaining ingredients, strain and adjust seasoning.
- Ladle the soup into warmed bowls. Sprinkle chopped chives or your favourite herb on top.
Nutrition Facts : Calories 175.6, Fat 9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 124.7, Carbohydrate 15.9, Fiber 0.6, Sugar 1.5, Protein 8.5
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