Soupe De Poisson Food
SOUPE DE POISSON
This is a recipe from chef Anthony Bourdain, host of "No Reservations" and author of eight books, including best seller "Kitchen Confidential." A 31-year veteran of professional kitchens, Bourdain is the executive chef at Les Halles in New York City.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
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.
SOUPE DE POISSONS DIEPPOISE - SPICY FRENCH FISH SOUP
Most coastal regions in France have their own special seafood & fish recipes; this is an incredibly tasty soup from the Northern French port of Dieppe. It is a meal in itself - a tangy fish soup served with Rouille, garlic croutons and grated Gruyere or Emmenthal Cheese. There is a hidden "kick" by way of the added Cayenne pepper, which marries so well with the tomatoes & fish. I have posted a recipe for Rouille in RecipeZaar - this is an essential extra, the literal translation meaning "Rust" which points towards the colour - it is a very garlicky & hot mayonnaise based sauce.
Provided by French Tart
Categories Chowders
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 18
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
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