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

Оригинальный рецепт от Forkin

Общее время: 1 ч 30 мин
Порции: 4
Сложность: Средне
На порцию: 466 kcal

Информация об аллергенах: может содержать сельдерей, ракообразные, рыба, глютен, моллюски и сульфиты. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

soup

2 ст. л.olive oil
1 шт.yellow onion, chopped
1 шт.leek, white and light green parts, sliced
3 зубчикgarlic, minced
2 ст. л.tomato paste
0,5 стаканwhite wine, dry
6 стаканfish stock
400 gdiced tomato, canned
2 шт.bay leaf
0,5 ч. л.thyme, dried
0,5 ч. л.fennel seed
0,25 ч. л.saffron thread(необязательно)
1 шт.orange peel, from 1/4 orange, pith removed
1 ч. л.salt
0,5 ч. л.black pepper, freshly ground

fish

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

garnish

0,5 шт.baguette, sliced and toasted
2 ст. л.parsley, fresh, chopped

Инвентарь

ladle · large pot · cutting board · knife

Приготовление

Шаг за шагом

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

На порцию

Пищевая ценность

72%Оценка

Калории: 466,2kcal
Белок: 53,4g
Углеводы: 30,5g
Жиры: 12,9g
Клетчатка: 3,9g
Сахара: 7,8g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

Store leftover soup in an airtight container in the refrigerator.

Разогрев

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