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 porsiyon
Cuisine: french
Ingredients: 2 yemek kaşığı olive oil; 1 adet yellow onion chopped; 1 adet leek white and light green parts, sliced; 3 diş garlic minced; 2 yemek kaşığı tomato paste; 0,5 su bardağı white wine dry; 6 su bardağı fish stock; 400 g diced tomato canned; 2 adet bay leaf; 0,5 çay kaşığı thyme dried; 0,5 çay kaşığı fennel seed; 0,25 çay kaşığı saffron thread (isteğe bağlı); 1 adet orange peel from 1/4 orange, pith removed; 1 çay kaşığı salt; 0,5 çay kaşığı 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 (isteğe bağlı); 200 g mussel scrubbed and de-bearded (isteğe bağlı); 0,5 adet baguette sliced and toasted; 2 yemek kaşığı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 30 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 466 kcal

Alerjen bilgisi: kereviz, kabuklular, balık, gluten, yumuşakçalar ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

soup

2 yemek kaşığıolive oil
1 adetyellow onion, chopped
1 adetleek, white and light green parts, sliced
3 dişgarlic, minced
2 yemek kaşığıtomato paste
0,5 su bardağıwhite wine, dry
6 su bardağıfish stock
400 gdiced tomato, canned
2 adetbay leaf
0,5 çay kaşığıthyme, dried
0,5 çay kaşığıfennel seed
0,25 çay kaşığısaffron thread(isteğe bağlı)
1 adetorange peel, from 1/4 orange, pith removed
1 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground

fish

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

garnish

0,5 adetbaguette, sliced and toasted
2 yemek kaşığıparsley, fresh, chopped

Ekipman

ladle · large pot · cutting board · knife

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

72%Puan

Kalori: 466,2kcal
Protein: 53,4g
Karbonhidrat: 30,5g
Yağ: 12,9g
Lif: 3,9g
Şeker: 7,8g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover soup in an airtight container in the refrigerator.

Yeniden ısıtma

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