SOUPE DE POISSON AVEC CALMAR (FISH SOUP WITH SQUID)
Provided by Craig Claiborne
Categories dinner, soups and stews, appetizer, main course
Time 40m
Yield 4 or more servings
Number Of Ingredients 19
Steps:
- Cut the body of the squid into half-inch circles. Cut the flat portions of the squid into 1 1/2-inch squares. Cut tentacles into bite-size portions. There should be about three cups.
- Cut the fish into 1 1/2-inch squares. There should be about 1 1/2 cups monkfish, 2 to 2 1/2 cups cod.
- Heat the oil in a casserole or Dutch oven and add the garlic and onions. Cook, stirring, until onion is wilted. Add the leeks and tomatoes. Bring to a boil, stirring. Add salt and pepper to taste.
- Add the saffron, tomato paste, wine, bay leaf, thyme and fennel seeds. Stir and bring to a boil.
- Add squid and monkfish and water. Add half of the parsley and the red peppers. Bring to a boil and let boil 10 minutes. The fish should boil rather than simmer. Add cod and reduce heat. Let soup simmer about two minutes, no longer. Serve with remaining parsley sprinkled over each serving.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 20 grams, Fiber 7 grams, Protein 68 grams, SaturatedFat 3 grams, Sodium 2243 milligrams, Sugar 12 grams
SOUPE DE POISSON
This is a recipe from chef Anthony Bourdain, host of "No Reservations" and author of eight books, including best seller "Kitchen Confidential." A 31-year veteran of professional kitchens, Bourdain is the executive chef at Les Halles in New York City.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic, onions, leeks, and fennel and let them sweat for about 5 minutes, stirring occasionally with a wooden spoon.
- Add tomatoes and cook for another 4 to 5 minutes, then add the small fish or bones. Cook for about 15 minutes, stirring occasionally. Add water to cover, as well as the bouquet garni and orange zest. Stir well; add saffron, a dash of salt and pepper, and Pernod. Lower the heat and simmer for about an hour.
- Remove pot from heat and let soup cool slightly. Taking care not to splatter or scald yourself, strain liquid into a large bowl. In the pot, crush the heads, bones, and vegetables as much as possible, then transfer that to the strainer. Push and squeeze every bit of liquid and solid goodness through with a mallet or heavy wooden spoon. Return to the pot.
- Bring the soup back up to heat and serve with croutons, rouille, and some grated Parmesan on the side. The idea is to smear a little rouille on the croutons, float them in the soup as garnish, and allow guests to sprinkle cheese as they wish.
SOUPE DE POISSONS DIEPPOISE - SPICY FRENCH FISH SOUP
Most coastal regions in France have their own special seafood & fish recipes; this is an incredibly tasty soup from the Northern French port of Dieppe. It is a meal in itself - a tangy fish soup served with Rouille, garlic croutons and grated Gruyere or Emmenthal Cheese. There is a hidden "kick" by way of the added Cayenne pepper, which marries so well with the tomatoes & fish. I have posted a recipe for Rouille in RecipeZaar - this is an essential extra, the literal translation meaning "Rust" which points towards the colour - it is a very garlicky & hot mayonnaise based sauce.
Provided by French Tart
Categories Chowders
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large Marmite or Stock Pot, sweat the minced onion in the olive oil.
- Add the chopped tomatoes, leek, & crushed garlic, mix well and cook for about 2-3 minutes.
- Add the fish pieces & stir, letting it all amalgamate gently.
- Add the tomato paste with the wine & the water, then season with the salt & pepper, finally adding the fennel & cayenne pepper. Mix well again.
- Cover and cook for 1 ½ - 2 hours over medium heat.
- When finished, puree with a hand held blender or mixer.
- Bring to a boiling point and mix again to refine the soup.
- Add the saffron and correct the seasoning.
- Serve with garlic croutons, rouille and grated cheese.
Nutrition Facts : Calories 408.4, Fat 13.2, SaturatedFat 2.7, Cholesterol 50.7, Sodium 500.3, Carbohydrate 38, Fiber 4.9, Sugar 9.9, Protein 26
More about "easy soupe de poisson fish soup recipes"
SOUPE DE POISSONS (FISH SOUP) RECIPE
From deliciousmagazine.co.uk
5/5 (2)Total Time 3 hrs 30 minsCategory Healthy Fish RecipesCalories 659 per serving
- Heat the olive oil in a large pan over a medium heat, then add the onion, leek, celery and fennel. Cook, stirring often, until softened but not coloured. Add the garlic, saffron and chilli, then cook for 5 minutes more or until fragrant. Pour in the pastis/vermouth and bubble briefly until the raw alcohol smell disappears.
- Add the tomato purée and bubble for 2 minutes, then add the passata with some salt and the bouquet garni, stir to combine and cook for 5-8 minutes. Pour in 2 litres cold water, add the fish heads, skeletons and fillets, stir together and bring
- to a gentle simmer. Cook, without stirring, for 2-2½ hours until the fish has completely broken down and the liquid has reduced by almost half.
- For the rouille, either hold the chilli directly in the flame of a gas hob until blistered all over or put it under a hot grill. Once blackened, put in a plastic bag or bowl covered with cling film for 5 minutes. The skin should peel off easily. Discard the seeds, then roughly chop.
HOW TO MAKE FISH SOUP OF MARSEILLE - FISH HEAD SOUP ...
From youtube.com
Author Online Culinary SchoolViews 102.2K
SOUPE DE POISSON RECIPE WITH ROUILLE AND GRUYèRE
From greatbritishchefs.com
Category StarterTotal Time 2 hrsEstimated Reading Time 3 mins
MARSEILLE FISH SOUP - SOUPE DE POISSON - PERFECTLY …
From perfectlyprovence.co
Cuisine French, ProvencalEstimated Reading Time 8 minsCategory SoupTotal Time 1 hr
RECETTE SOUPE DE POISSONS (FACILE, RAPIDE)
From cuisineaz.com
HOW DO I MAKE FISH SOUP THE WAY THE FRENCH MAKE IT?
From theguardian.com
RECETTE - SOUPE DE POISSONS FACILE EN VIDéO - 750G.COM
From 750g.com
SOUPE DE POISSONS: FRENCH FISH SOUP — JUST ME AND …
From meandtheclams.com
SOUPE DE POISSON RECIPE - ANTHONY BOURDAIN
From foodandwine.com
- In the large, heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic, onions, leeks, and fennel and let them sweat for about 5 minutes, stirring occasionally with the wooden spoon. Add the tomatoes and cook for another 4 to 5 minutes, then add the small fish. Cook for about 15 minutes, stirring occasionally. Add 6 cups of water, as well as the bouquet garni and orange zest. Stir well; add the saffron, salt and pepper, and Pernod. Lower the heat and simmer for about an hour.
- Remove the pot from the heat and let the soup cool slightly. Taking care not to splatter or scald yourself, strain the liquid into the large bowl. In the pot, crush the heads, bones, and vegetables as much as possible, then pass that through the food mill in batches. Return to the pot along with the strained broth.
- Bring the soup back up to heat and serve with croutons, rouille, and some grated Parmesan on the side. The idea is to smear a little rouille on the croutons, float them in the soup as a garnish, and allow guests to sprinkle cheese as they wish.
SOUPE AU POISSON
From recettes.qc.ca
BEST EASY SOUPE DE POISSON FISH SOUP RECIPES
From alicerecipes.com
FISH SOUP RECIPE: SOUPE DE POISSON WITH ROUILLE
From telegraph.co.uk
FISH SOUP RECIPE - EASY FRENCH SEAFOOD SOUP
From easy-french-food.com
MASTER A FRENCH CLASSIC - SOUPE DE POISSON - DISTANT FRANCOPHILE
From distantfrancophile.com
MHAMAS: SOUPE DE POISSON RECIPE
From epicurious.com
SOUPE DE POISSONS à LA SéTOISE - NO RECIPES
From norecipes.com
MY GRANDMOTHER FISH SOUP/ LA SOUPE DE POISSON DE MA GRAND MèRE.
From youtube.com
FISH SOUP IN THE STYLE OF MARSEILLE (SOUPE DE POISSON)
From myhungrytraveler.com
SOUPE DE POISSON (FISH SOUP) - RECIPES - DELICIOUS.COM.AU
From delicious.com.au
CLASSIC SPANISH FISH SOUP | AUTHENTIC FLAVORS & DONE IN 30 MINUTES
From spainonafork.com
You'll also love