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 racions
Cuisine: french
Ingredients: 2 cs olive oil; 1 u yellow onion chopped; 1 u leek white and light green parts, sliced; 3 gra garlic minced; 2 cs tomato paste; 0,5 tassa white wine dry; 6 tassa fish stock; 400 g diced tomato canned; 2 u bay leaf; 0,5 ct thyme dried; 0,5 ct fennel seed; 0,25 ct saffron thread (opcional); 1 u orange peel from 1/4 orange, pith removed; 1 ct salt; 0,5 ct 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 (opcional); 200 g mussel scrubbed and de-bearded (opcional); 0,5 u baguette sliced and toasted; 2 cs 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.

Una recepta original de Forkin

Temps total: 1 h 30 min
Racions: 4
Dificultat: Mitjana
Per ració: 466 kcal

Informació sobre al·lèrgens: pot contenir api, crustacis, peix, gluten, mol·luscs i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

soup

2 csolive oil
1 uyellow onion, chopped
1 uleek, white and light green parts, sliced
3 gragarlic, minced
2 cstomato paste
0,5 tassawhite wine, dry
6 tassafish stock
400 gdiced tomato, canned
2 ubay leaf
0,5 ctthyme, dried
0,5 ctfennel seed
0,25 ctsaffron thread(opcional)
1 uorange peel, from 1/4 orange, pith removed
1 ctsalt
0,5 ctblack pepper, freshly ground

fish

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

garnish

0,5 ubaguette, sliced and toasted
2 csparsley, fresh, chopped

Estris

ladle · large pot · cutting board · knife

Elaboració

Pas a pas

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Uns 2 min
2
Add the yellow onion and leek to the pot and sauté until softened, about 5-7 minutes.
Uns 7 min
3
Stir in the garlic and tomato paste and cook for another 2 minutes, stirring constantly.
Uns 2 min
Nota de cuina: 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.
Uns 5 min
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.
Uns 1 min
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.
Uns 30 min
7
Remove and discard the bay leaves and orange peel from the soup.
Uns 1 min
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.
Uns 7 min
Nota de cuina: 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.
Uns 5 min
Nota de cuina: Discard any mussels that do not open.
10
Taste the soup and adjust seasoning as needed.
Uns 1 min
11
Serve the soupe de poisson hot, garnished with fresh parsley and toasted baguette slices.
Nota de cuina: Traditionally, rouille is served alongside for dipping.

Per ració

Nutrició

72%Puntuació

Calories: 466,2kcal
Proteïnes: 53,4g
Hidrats de carboni: 30,5g
Greixos: 12,9g
Fibra: 3,9g
Sucre: 7,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover soup in an airtight container in the refrigerator.

Com reescalfar-ho

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