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

Total tid: 1 t 30 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 466 kcal

Allergeninformasjon: kan inneholde selleri, krepsdyr, fisk, gluten, bløtdyr og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

soup

2 ssolive oil
1 stk.yellow onion, chopped
1 stk.leek, white and light green parts, sliced
3 feddgarlic, minced
2 sstomato paste
0,5 koppwhite wine, dry
6 koppfish stock
400 gdiced tomato, canned
2 stk.bay leaf
0,5 tsthyme, dried
0,5 tsfennel seed
0,25 tssaffron thread(valgfritt)
1 stk.orange peel, from 1/4 orange, pith removed
1 tssalt
0,5 tsblack pepper, freshly ground

fish

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

garnish

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

Utstyr

ladle · large pot · cutting board · knife

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

72%Poengsum

Kalorier: 466,2kcal
Protein: 53,4g
Karbohydrater: 30,5g
Fett: 12,9g
Fiber: 3,9g
Sukker: 7,8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover soup in an airtight container in the refrigerator.

Oppvarming

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