Soupe de Poissons

Indulge in the exquisite flavors of the ocean with Soupe de Poissons, a soup that encapsulates the essence of the sea in every spoonful. This flavorful seafood soup requires no accompaniment, as its rich and briny taste is enough to transport your taste buds to the coastal wonders of France. The combination of mixed fish and seafood, aromatic herbs, and a touch of saffron creates a symphony of flavors that evoke the charm of traditional French cuisine. While the soup stands on its own, the addition of garlic-rubbed croûtes or a dollop of rouille (see p.84) elevates the experience even further.

Serves: 6

Preparation: 20 minutes

Cooking: 1 hour

Freezing: Up to 2 months

INGREDIENTS:

• 5 tbsp olive oil
• 4 medium onions, chopped
• 2 leeks, chopped
• 3 lb 3 oz–4 1/2 lb (1 1/2–2 kg) mixed fish and seafood
• 4 pieces dried fennel stalks, 2 in (5 cm) long
• 4 medium, ripe tomatoes, quartered
• 9 garlic cloves, crushed
• 5 sprigs of fresh flat-leaf parsley
• 3 bay leaves
• 6 in (15 cm) strip dried orange peel
• 1 tbsp tomato paste
• Salt and freshly ground black pepper
• 2 1/2 quarts (2 1/2 liters) hot water
• Pinch of saffron threads
• 6 croûtes, to serve

INSTRUCTIONS:

1. Begin by heating olive oil in a large, heavy saucepan over medium heat. Add the chopped onions and leeks and cook until they soften and turn a light golden color.
2. Prepare the mixed fish and seafood by gutting the larger fish and rinsing all the fish and seafood. Add them to the pan, stirring to combine. Introduce the dried fennel stalks, quartered tomatoes, crushed garlic cloves, fresh flat-leaf parsley, bay leaves, strip of dried orange peel, and tomato paste. Stir the mixture and cook for 8–10 minutes until the fish begins to flake when pierced with a fork.
3. Pour in the hot water and season the mixture lightly with salt and freshly ground black pepper. Reduce the heat and let the soup gently simmer for 20 minutes.
4. Remove the saucepan from the heat and allow it to cool slightly. As you cool the soup, gently stir and mash down the soft fish pieces using the back of a large wooden spoon. Remove the dried fennel stalks, strip of dried orange peel, and bay leaves. If desired, process the soup to a coarse puree using a blender. Pass the soup through a chinois strainer or a fine sieve into a clean saucepan.
5. Return the strained soup to a simmer over medium heat. Soften the saffron threads in a ladleful of the soup, then stir the mixture into the rest of the soup in the pan. Adjust the seasoning as needed.
6. To serve, ladle the aromatic Soupe de Poissons into bowls. For an authentic touch, accompany the soup with croûtes – these garlic-rubbed toasts are the perfect companions to this maritime masterpiece.

Soupe de Poissons brings the enchantment of the ocean to your table, capturing the essence of French coastal cuisine. As you savor the aromatic blend of mixed fish and seafood in a rich broth infused with saffron, you’ll be transported to the shores of France. The flavors of the sea, the freshness of herbs, and the comforting warmth of the soup make every spoonful a delightful experience. Allow this timeless recipe to awaken your senses and immerse you in the culinary heritage of France.