Soupe de Poisson
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.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 466 kcal
Allergen information: may contain celery, crustaceans, fish, gluten, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
soup
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 1 pcsleek, white and light green parts, sliced
- 3 clovegarlic, minced
- 2 tbsptomato paste
- 0.5 cupwhite wine, dry
- 6 cupfish stock
- 400 gdiced tomato, canned
- 2 pcsbay leaf
- 0.5 tspthyme, dried
- 0.5 tspfennel seed
- 0.25 tspsaffron thread(optional)
- 1 pcsorange peel, from 1/4 orange, pith removed
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
fish
- 500 gfirm white fish, such as cod or snapper, cut into 2-inch (5.1 cm) pieces
- 200 gshrimp, peeled and deveined(optional)
- 200 gmussel, scrubbed and de-bearded(optional)
garnish
- 0.5 pcsbaguette, sliced and toasted
- 2 tbspparsley, fresh, chopped
Equipment
ladle · large pot · cutting board · knife
The method
Step by step
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
About 2 min
- 2
Add the yellow onion and leek to the pot and sauté until softened, about 5-7 minutes.
About 7 min
- 3
Stir in the garlic and tomato paste and cook for another 2 minutes, stirring constantly.
About 2 min
Cook’s 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.
About 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.
About 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.
About 30 min
- 7
Remove and discard the bay leaves and orange peel from the soup.
About 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.
About 7 min
Cook’s 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.
About 5 min
Cook’s note: Discard any mussels that do not open.
- 10
Taste the soup and adjust seasoning as needed.
About 1 min
- 11
Serve the soupe de poisson hot, garnished with fresh parsley and toasted baguette slices.
Cook’s note: Traditionally, rouille is served alongside for dipping.
Per serving
Nutrition
- Calories
- 466.2kcal
- Protein
- 53.4g
- Carbs
- 30.5g
- Fat
- 12.9g
- Fibre
- 3.9g
- Sugar
- 7.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover soup in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, being careful not to overcook the fish.
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