Soupe De Poissons Dieppoise Spicy French Fish Soup Food

SOUPE DE POISSONS DIEPPOISE - SPICY FRENCH FISH SOUP

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.

FRENCH STYLE FISH SOUP

Steps:

• Bring base with fish stock and 1 clove garlic to a simmer. Add potatoes, cover and simmer 15 minutes. Add half of saffron, peas and fish and simmer gently for 5 minutes or until fish is cooked through. Season to taste with salt and Tabasco. Meanwhile, combine the mayonnaise with remaining garlic and saffron. Stir into soup, if you wish.

SOUPE DE POISSON AVEC CALMAR (FISH SOUP WITH SQUID)

Steps:

• Cut the body of the squid into half-inch circles. Cut the flat portions of the squid into 1 1/2-inch squares. Cut tentacles into bite-size portions. There should be about three cups.
• Cut the fish into 1 1/2-inch squares. There should be about 1 1/2 cups monkfish, 2 to 2 1/2 cups cod.
• Heat the oil in a casserole or Dutch oven and add the garlic and onions. Cook, stirring, until onion is wilted. Add the leeks and tomatoes. Bring to a boil, stirring. Add salt and pepper to taste.
• Add the saffron, tomato paste, wine, bay leaf, thyme and fennel seeds. Stir and bring to a boil.
• Add squid and monkfish and water. Add half of the parsley and the red peppers. Bring to a boil and let boil 10 minutes. The fish should boil rather than simmer. Add cod and reduce heat. Let soup simmer about two minutes, no longer. Serve with remaining parsley sprinkled over each serving.

SPICY FISH SOUP

Steps:

• Spray a large saucepan with the vegetable cooking spray over medium high heat.
• Add the onions and saute, stirring often, for about 5 minutes.
• Add the garlic and chili powder and saute for 2 more minutes.
• 2 Then add the chicken broth, chile peppers and cumin, stirring well.
• Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
• 3 Next, add the tomatoes, green bell pepper, shrimp and cod.
• Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes.
• Gradually stir in the yogurt until heated through.

SOUPE DE POISSON

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.

FISH SOUP WITH AïOLI CROUTONS

Steps:

• Whisk first 5 ingredients and 3 tablespoons oil in small bowl to blend. Season to taste with salt and pepper. (Aioli can be made 1 day ahead. Cover and refrigerate.)
• Heat remaining 3 tablespoons oil in heavy large pot over medium heat. Add leeks, carrots, fennel, and shallots; sauté until golden brown, about 15 minutes. Add garlic and sauté 2 minutes. Mix in tomatoes, tomato paste, thyme, and saffron. Add wine and boil 5 minutes. Add 5 cups stock and bring to boil. Reduce heat and simmer 15 minutes to blend flavors. Add fish and simmer until fish is cooked through, about 5 minutes. Cool slightly.
• Working in batches, puree soup in blender. Working in batches, strain soup through coarse sieve set over large bowl, pressing firmly to force as much of solids as possible through sieve. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Spread enough aioli over each toast to cover. Bring soup to simmer, thinning with more stock, if desired. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with parsley and serve.