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 porties
Cuisine: french
Ingredients: 2 el olive oil; 1 st yellow onion chopped; 1 st leek white and light green parts, sliced; 3 teentje garlic minced; 2 el tomato paste; 0,5 kopje white wine dry; 6 kopje fish stock; 400 g diced tomato canned; 2 st bay leaf; 0,5 tl thyme dried; 0,5 tl fennel seed; 0,25 tl saffron thread (optioneel); 1 st 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 (optioneel); 200 g mussel scrubbed and de-bearded (optioneel); 0,5 st baguette sliced and toasted; 2 el 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 30 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 466 kcal

Allergeneninformatie: kan selderij, kreeftachtigen, vis, gluten, weekdieren en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

soup

2 elolive oil
1 styellow onion, chopped
1 stleek, white and light green parts, sliced
3 teentjegarlic, minced
2 eltomato paste
0,5 kopjewhite wine, dry
6 kopjefish stock
400 gdiced tomato, canned
2 stbay leaf
0,5 tlthyme, dried
0,5 tlfennel seed
0,25 tlsaffron thread(optioneel)
1 storange 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(optioneel)
200 gmussel, scrubbed and de-bearded(optioneel)

garnish

0,5 stbaguette, sliced and toasted
2 elparsley, fresh, chopped

Keukengerei

ladle · large pot · cutting board · knife

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

72%Score

Calorieën: 466,2kcal
Eiwit: 53,4g
Koolhydraten: 30,5g
Vet: 12,9g
Vezels: 3,9g
Suiker: 7,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover soup in an airtight container in the refrigerator.

Opwarmen

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