Main CourseSoupDinner

Soupe de Poisson

Name: Soupe de Poisson
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 порции
Cuisine: french
Ingredients: 2 с.л. olive oil; 1 бр. yellow onion chopped; 1 бр. leek white and light green parts, sliced; 3 скилидка garlic minced; 2 с.л. tomato paste; 0,5 чаша white wine dry; 6 чаша fish stock; 400 g diced tomato canned; 2 бр. bay leaf; 0,5 ч.л. thyme dried; 0,5 ч.л. fennel seed; 0,25 ч.л. saffron thread (по желание); 1 бр. orange peel from 1/4 orange, pith removed; 1 ч.л. salt; 0,5 ч.л. black pepper freshly ground; 500 g firm white fish such as cod or snapper, cut into 2-inch pieces; 200 g shrimp peeled and deveined (по желание); 200 g mussel scrubbed and de-bearded (по желание); 0,5 бр. baguette sliced and toasted; 2 с.л. parsley fresh, chopped

This classic French fish soup is rich and flavorful, made with a variety of fish, shellfish, and aromatic vegetables. It's a comforting and hearty dish, often served with croutons and a robust rouille.

Оригинална рецепта от Forkin

Общо време: 1 ч 30 мин
Порции: 4
Трудност: Средна
На порция: 466 kcal

Информация за алергени: може да съдържа целина, ракообразни, риба, глутен, мекотели и сулфити. Ако имате алергия, винаги проверявайте опаковките на съставките.

Подготовка

Съставки

soup

2 с.л.olive oil
1 бр.yellow onion, chopped
1 бр.leek, white and light green parts, sliced
3 скилидкаgarlic, minced
2 с.л.tomato paste
0,5 чашаwhite wine, dry
6 чашаfish stock
400 gdiced tomato, canned
2 бр.bay leaf
0,5 ч.л.thyme, dried
0,5 ч.л.fennel seed
0,25 ч.л.saffron thread(по желание)
1 бр.orange peel, from 1/4 orange, pith removed
1 ч.л.salt
0,5 ч.л.black pepper, freshly ground

fish

500 gfirm white fish, such as cod or snapper, cut into 2-inch pieces
200 gshrimp, peeled and deveined(по желание)
200 gmussel, scrubbed and de-bearded(по желание)

garnish

0,5 бр.baguette, sliced and toasted
2 с.л.parsley, fresh, chopped

Оборудване

ladle · large pot · cutting board · knife

Начин на приготвяне

Стъпка по стъпка

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Около 2 мин
2
Add the yellow onion and leek to the pot and sauté until softened, about 5-7 minutes.
Около 7 мин
3
Stir in the garlic and tomato paste and cook for another 2 minutes, stirring constantly.
Около 2 мин
Бележка на готвача: This helps to deepen the flavor of the tomato paste.
4
Pour in the white wine and scrape up any browned bits from the bottom of the pot, allowing it to reduce by half.
Около 5 мин
5
Add the fish stock, diced tomato, bay leaf, thyme, fennel seed, saffron threads (if using), orange peel, salt, and black pepper to the pot.
Около 1 мин
6
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30 minutes to allow the flavors to meld.
Около 30 мин
7
Remove and discard the bay leaves and orange peel from the soup.
Около 1 мин
8
Carefully add the firm white fish pieces to the simmering soup and cook for 5-7 minutes, or until the fish is opaque and cooked through.
Около 7 мин
Бележка на готвача: Avoid overcooking the fish to keep it tender.
9
If using, add the shrimp and mussels and cook for another 3-5 minutes, until the shrimp are pink and the mussels have opened.
Около 5 мин
Бележка на готвача: Discard any mussels that do not open.
10
Taste the soup and adjust seasoning as needed.
Около 1 мин
11
Serve the soupe de poisson hot, garnished with fresh parsley and toasted baguette slices.
Бележка на готвача: Traditionally, rouille is served alongside for dipping.

На порция

Хранителни стойности

72%Оценка

Калории: 466,2kcal
Белтъчини: 53,4g
Въглехидрати: 30,5g
Мазнини: 12,9g
Фибри: 3,9g
Захари: 7,8g

Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.

Съхранете го добре

Съхранение

Store leftover soup in an airtight container in the refrigerator.

Претопляне

Gently reheat on the stovetop over low heat until warmed through, being careful not to overcook the fish.