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

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 30 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 466 kcal

Allergeenitiedot: saattaa sisältää seuraavia: selleri, äyriäiset, kala, gluteeni, nilviäiset ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

soup

2 rklolive oil
1 kplyellow onion, chopped
1 kplleek, white and light green parts, sliced
3 kynsigarlic, minced
2 rkltomato paste
0,5 kuppiwhite wine, dry
6 kuppifish stock
400 gdiced tomato, canned
2 kplbay leaf
0,5 tlthyme, dried
0,5 tlfennel seed
0,25 tlsaffron thread(valinnainen)
1 kplorange peel, from 1/4 orange, pith removed
1 tlsalt
0,5 tlblack pepper, freshly ground

fish

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

garnish

0,5 kplbaguette, sliced and toasted
2 rklparsley, fresh, chopped

Välineet

ladle · large pot · cutting board · knife

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

72%Pisteet

Kalorit: 466,2kcal
Proteiini: 53,4g
Hiilihydraatit: 30,5g
Rasva: 12,9g
Kuitu: 3,9g
Sokeri: 7,8g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover soup in an airtight container in the refrigerator.

Uudelleenlämmitys

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