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

En original opskrift af Forkin

Tid i alt: 1 t. 30 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 466 kcal

Allergenoplysninger: kan indeholde selleri, krebsdyr, fisk, gluten, bløddyr og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

soup

2 spsk.olive oil
1 stk.yellow onion, chopped
1 stk.leek, white and light green parts, sliced
3 fedgarlic, minced
2 spsk.tomato paste
0,5 kopwhite wine, dry
6 kopfish stock
400 gdiced tomato, canned
2 stk.bay leaf
0,5 tsk.thyme, dried
0,5 tsk.fennel seed
0,25 tsk.saffron thread(valgfrit)
1 stk.orange peel, from 1/4 orange, pith removed
1 tsk.salt
0,5 tsk.black pepper, freshly ground

fish

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

garnish

0,5 stk.baguette, sliced and toasted
2 spsk.parsley, fresh, chopped

Udstyr

ladle · large pot · cutting board · knife

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

72%Score

Kalorier: 466,2kcal
Protein: 53,4g
Kulhydrat: 30,5g
Fedt: 12,9g
Kostfibre: 3,9g
Sukker: 7,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover soup in an airtight container in the refrigerator.

Genopvarmning

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