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 份
Cuisine: french
Ingredients: 2 汤匙 olive oil; 1 个 yellow onion chopped; 1 个 leek white and light green parts, sliced; 3 瓣 garlic minced; 2 汤匙 tomato paste; 0.5 杯 white wine dry; 6 杯 fish stock; 400 g diced tomato canned; 2 个 bay leaf; 0.5 茶匙 thyme dried; 0.5 茶匙 fennel seed; 0.25 茶匙 saffron thread (可选); 1 个 orange peel from 1/4 orange, pith removed; 1 茶匙 salt; 0.5 茶匙 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 (可选); 200 g mussel scrubbed and de-bearded (可选); 0.5 个 baguette sliced and toasted; 2 汤匙 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 的原创食谱

总用时: 1小时 30分钟
份量: 4
难度: 中等
每份: 466 kcal

过敏原信息： 可能含有芹菜、甲壳类、鱼类、麸质、软体动物和亚硫酸盐。如有过敏，请务必查看配料包装。

备料

配料

soup

2 汤匙olive oil
1 个yellow onion, chopped
1 个leek, white and light green parts, sliced
3 瓣garlic, minced
2 汤匙tomato paste
0.5 杯white wine, dry
6 杯fish stock
400 gdiced tomato, canned
2 个bay leaf
0.5 茶匙thyme, dried
0.5 茶匙fennel seed
0.25 茶匙saffron thread(可选)
1 个orange peel, from 1/4 orange, pith removed
1 茶匙salt
0.5 茶匙black pepper, freshly ground

fish

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

garnish

0.5 个baguette, sliced and toasted
2 汤匙parsley, fresh, chopped

厨具

ladle · large pot · cutting board · knife

做法

分步操作

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

每份

营养

72%评分

热量: 466.2kcal
蛋白质: 53.4g
碳水化合物: 30.5g
脂肪: 12.9g
膳食纤维: 3.9g
糖: 7.8g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

Store leftover soup in an airtight container in the refrigerator.

重新加热

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