Soupe de Poissons

Name: Soupe de Poissons
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 kg Mixed Small Firm Fish, and/or fish bones/heads (e.g., rockfish/rascasse, gurnard, conger, red mullet), cleaned; 4 tbsp Olive Oil; 2 Onions, sliced; 1 Leeks, white part, sliced; 1 small Fennel Bulb, sliced; 6 cloves of Garlic, crushed; 4 Tomatoes, ripe, chopped; or 400 g canned tomatoes; 1 tbsp Tomato Paste; 200ml Dry White Wine; 1.2 l Water, or light fish stock; 1 strip of Orange Peel, unsprayed; 4 sprigs of Thyme; 2 leaves of Bay Leaf; 6 sprigs of Parsley; 1/4 tsp Cayenne Pepper, or Espelette; 1 Egg Yolk; 3 cloves of Garlic, minced; 1 slice of Baguette, day-old, crust removed (slice); 2 tbsp Warm Fish Soup, or water, to moisten bread; 1/4 tsp Cayenne Pepper; 1 tsp Lemon Juice; 120ml Olive Oil; 14 slices of Baguette, small, cut into 12–16 thin slices; 2 tbsp Olive Oil; 100g Gruyère, grated; or Comté; 1 pinch of Saffron Threads, large pinch; 1 pinch of Saffron Threads, small pinch; Some Salt; Some Pepper (Black); Some Salt

This rustic Provençal Soupe de Poissons layers a saffron- and wine-scented fish stock with aromatic vegetables and tender flakes of mixed fish for a deeply flavorful, comforting bowl. Serve it with a peppery, garlicky rouille and gratinéed baguette slices topped with melting Gruyère for an elegant, soul-warming meal.

This rustic Provençal Soupe de Poissons layers a saffron- and wine-scented fish stock with aromatic vegetables and tender flakes o... Show more

Traditional French Recipe

Health Grade

C · Balanced

Time

1 hr10 min

Price

3,08 €

Calories

1048 kcal

healthy

high protein

low carb

keto

Method

Rinse the fish

Rinse the Mixed Small Firm Fish under cold water, make sure it is cleaned, and pat it dry.

Prep the aromatics

If you have whole fish, cut them into large pieces that fit the pot, then slice the Onion, Leeks, and Fennel Bulb into thin pieces, crush the Garlic, chop the Tomato, wash the Parsley sprigs, and peel off one long strip of Orange Peel, avoiding the bitter white pith.

Cook the base

Set a large heavy pot over medium heat and warm the Olive Oil. Add the onion, leeks, fennel, and garlic, then cook, stirring often, until they are soft and glossy, about 8 to 10 minutes. Stir in the tomato and Tomato Paste, cook until the tomato starts to break down, then pour in the Dry White Wine and let it bubble for 2 to 3 minutes, scraping up anything stuck to the bottom.

Simmer and strain

Pour in the Water (or light fish stock), then add the orange peel, Thyme, Bay Leaf, parsley sprigs, Cayenne Pepper, Saffron Threads, Salt, and Pepper. Slide in the fish, bring everything to a boil, then lower it to a gentle simmer for 25 minutes, until the fish is cooked through and the broth smells rich and sweet. Strain the soup through a fine sieve into a clean pot, pressing lightly on the solids to extract the flavor, then discard the solids and keep the broth hot over the lowest heat.

Preheat the oven

While the soup is simmering, heat the oven to 200° C for the croutons.

Whisk the rouille

In a bowl, tear the crustless Baguette slice into small pieces and moisten it with 2 tbsp of warm fish soup (or water); let it stand for 2 minutes so it softens. Mash in the Egg Yolk, minced garlic, Lemon Juice, a pinch of cayenne, a pinch of saffron, and a little salt, then whisk in the olive oil very slowly, a few drops at first, until the rouille is thick, smooth, and glossy.

Toast the croutons

Arrange the baguette slices on a baking sheet and brush them with olive oil. Bake for 8 minutes, flip them, sprinkle on the Gruyère, and bake for 2 minutes more, until the bread is crisp and the cheese has melted.

Serve the soup

Ladle the soup into warm bowls, add a few cheese-topped croutons, and spoon the rouille on top or on the side so everyone can stir it in as they like. Serve immediately while the broth is piping hot.

Ingredients

Method

For 4 servings

Adjust servings

For the fish soup

1.5 kg Mixed Small Firm Fish, and/or fish bones/heads (e.g., rockfish/rascasse, gurnard, conger, red mullet), cleaned
4 tbsp Olive Oil
2 Onions, sliced
1 Leeks, white part, sliced
1 small Fennel Bulb, sliced
6 cloves of Garlic, crushed
4 Tomatoes, ripe, chopped; or 400 g canned tomatoes
1 tbsp Tomato Paste
200ml Dry White Wine
1.2 l Water, or light fish stock
1 strip of Orange Peel, unsprayed
4 sprigs of Thyme
2 leaves of Bay Leaf
6 sprigs of Parsley
1/4 tsp Cayenne Pepper, or Espelette
1 pinch of Saffron Threads, large pinch
Some Salt
Some Pepper (Black)

For the rouille

1 Egg Yolk
3 cloves of Garlic, minced
1 slice of Baguette, day-old, crust removed (slice)
2 tbsp Warm Fish Soup, or water, to moisten bread
1/4 tsp Cayenne Pepper
1 tsp Lemon Juice
120ml Olive Oil
1 pinch of Saffron Threads, small pinch
Some Salt

For the croutons and garnish

14 slices of Baguette, small, cut into 12–16 thin slices
2 tbsp Olive Oil
100g Gruyère, grated; or Comté

🧂 Plus ~11g of salt

Nutrition

Per Serving.

Calories

1048 kcal

52% of Daily kcal

Protein

53 g

100% RDI

Fat

60 g

13g sat fat

Carbs

69 g

25% RDI

Sugar

4.1 g

8% RDI

Fiber

4.3 g

14% RDI

Salt

0.5 g

11% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C · 6.2 / 10

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