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

O rețetă originală de Forkin

Durată totală: 1 oră 30 min.
Porții: 4
Dificultate: Medie
Per porție: 466 kcal

Informații despre alergeni: poate conține țelină, crustacee, pește, gluten, moluște și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

soup

2 lingurăolive oil
1 buc.yellow onion, chopped
1 buc.leek, white and light green parts, sliced
3 cățelgarlic, minced
2 lingurătomato paste
0,5 canăwhite wine, dry
6 canăfish stock
400 gdiced tomato, canned
2 buc.bay leaf
0,5 lingurițăthyme, dried
0,5 lingurițăfennel seed
0,25 lingurițăsaffron thread(opțional)
1 buc.orange peel, from 1/4 orange, pith removed
1 lingurițăsalt
0,5 lingurițăblack pepper, freshly ground

fish

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

garnish

0,5 buc.baguette, sliced and toasted
2 lingurăparsley, fresh, chopped

Ustensile

ladle · large pot · cutting board · knife

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

72%Scor

Calorii: 466,2kcal
Proteine: 53,4g
Carbohidrați: 30,5g
Grăsimi: 12,9g
Fibre: 3,9g
Zahăr: 7,8g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

Store leftover soup in an airtight container in the refrigerator.

Reîncălzire

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