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人分
Cuisine: french
Ingredients: 2 大さじ olive oil; 1 個 yellow onion chopped; 1 個 leek white and light green parts, sliced; 3 片 garlic minced; 2 大さじ tomato paste; 0.5 カップ white wine dry; 6 カップ fish stock; 400 g diced tomato canned; 2 個 bay leaf; 0.5 小さじ thyme dried; 0.5 小さじ fennel seed; 0.25 小さじ saffron thread (お好みで); 1 個 orange peel from 1/4 orange, pith removed; 1 小さじ salt; 0.5 小さじ 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 (お好みで); 200 g mussel scrubbed and de-bearded (お好みで); 0.5 個 baguette sliced and toasted; 2 大さじ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 30 分
人数: 4
難易度: 普通
1人分: 466 kcal

アレルゲン情報： セロリ、甲殻類、魚、グルテン、軟体動物、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

soup

2 大さじolive oil
1 個yellow onion, chopped
1 個leek, white and light green parts, sliced
3 片garlic, minced
2 大さじtomato paste
0.5 カップwhite wine, dry
6 カップfish stock
400 gdiced tomato, canned
2 個bay leaf
0.5 小さじthyme, dried
0.5 小さじfennel seed
0.25 小さじsaffron thread(お好みで)
1 個orange peel, from 1/4 orange, pith removed
1 小さじsalt
0.5 小さじblack pepper, freshly ground

fish

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

garnish

0.5 個baguette, sliced and toasted
2 大さじparsley, fresh, chopped

調理器具

ladle · large pot · cutting board · knife

作り方

手順

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

1人分

栄養情報

72%スコア

カロリー: 466.2kcal
たんぱく質: 53.4g
炭水化物: 30.5g
脂質: 12.9g
食物繊維: 3.9g
糖類: 7.8g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover soup in an airtight container in the refrigerator.

温め直し

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