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Soupe de Poisson Recipe

Name: SOUPE DE POISSON [Strained Fish Soup]
Ingredients: A soup kettle; 1 cup minced onions; cup ¾of minced leek (or ½more onions); cup ½olive oil; 4 cloves mashed garlic; 1 cup lb. of ripe (red tomatoes roughly chopped, or 1½ cups drained canned tomatoes, or ¼tomato paste); 2 quarts ½water; 6 parsley sprigs; 1 bay leaf; tsp ½thyme or basil; tsp ⅛fennel; 2 pinches bigof saffron; tsp A 2-inch piece or ½dried orange peel; tsp ⅛pepper; 1 Tb salt (none if clam juice is used); 3 quart to 4 lbs. lean fish (fish heads, bones, and trimmings, shellfish remains, or frozen fish from the list, this page. Or, 1clam juice, 1½ quarts of water, and no salt); cup ½to ⅔spaghetti or vermicelli broken into 2-inch pieces; A 3-quart saucepan

2 years ago

February 14, 2023

Julia Child Fanclub

SOUPE DE POISSON [Strained Fish Soup]

Soupe de poisson has the same taste as bouillabaisse, but the soup is strained and pasta is cooked in it to give a light liaison. If you are making the soup on the Mediterranean, you will come home with dozens of tiny, freshly caught fish all colors of the rainbow. Elsewhere, use whole fish, fish heads, bones, and trimmings, shellfish carcasses, or just bottled clam juice.

Servings

MetricUS Imperial

Ingredients

A soup kettle
1 cup minced onions
cup ¾of minced leek or ½more onions
cup ½olive oil
4 cloves mashed garlic
1 cup lb. of ripe red tomatoes roughly chopped, or 1½ cups drained canned tomatoes, or ¼tomato paste
2 quarts ½Water
6 Parsley Sprigs
1 Bay Leaf
tsp ½thyme or basil
tsp ⅛fennel
2 pinches bigof saffron
tsp A 2-inch piece or ½dried orange peel
tsp ⅛pepper
1 Tb salt none if clam juice is used
3 quart to 4 lbs. lean fish fish heads, bones, and trimmings, shellfish remains, or frozen fish from the list, this page. Or, 1clam juice, 1½ quarts of water, and no salt
cup ½to ⅔spaghetti or vermicelli broken into 2-inch pieces
A 3-quart saucepan

Servings

MetricUS Imperial

Ingredients

A soup kettle
1 cup minced onions
cup ¾of minced leek or ½more onions
cup ½olive oil
4 cloves mashed garlic
1 cup lb. of ripe red tomatoes roughly chopped, or 1½ cups drained canned tomatoes, or ¼tomato paste
2 quarts ½Water
6 Parsley Sprigs
1 Bay Leaf
tsp ½thyme or basil
tsp ⅛fennel
2 pinches bigof saffron
tsp A 2-inch piece or ½dried orange peel
tsp ⅛pepper
1 Tb salt none if clam juice is used
3 quart to 4 lbs. lean fish fish heads, bones, and trimmings, shellfish remains, or frozen fish from the list, this page. Or, 1clam juice, 1½ quarts of water, and no salt
cup ½to ⅔spaghetti or vermicelli broken into 2-inch pieces
A 3-quart saucepan

Instructions

Cook the onions and leeks slowly in olive oil for 5 minutes or until almost tender but not browned.
Stir in the garlic and tomatoes. Raise heat to moderate and cook 5 minutes more.
Strain the soup into the saucepan, pressing juices out of ingredients. Correct seasoning, adding a bit more saffron if you feel it necessary. Stir in the pasta and boil for 10 to 12 minutes or until tender. Correct seasoning again.

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