Best 2 Soupe De Poisson Recipes

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Embark on a culinary adventure with our diverse collection of fish soup recipes, a symphony of flavors that celebrates the bounty of the sea. Dive into the depths of savory broths infused with the essence of fresh seafood, aromatic herbs, and vibrant vegetables. From the classic bouillabaisse of Marseille to the spicy caldo de pescado of Mexico, our recipes offer a global exploration of this comforting and versatile dish. Whether you prefer a rich and creamy chowder or a light and tangy broth, our recipes cater to every taste and skill level. Prepare to be captivated by the harmonious blend of textures and flavors as you savor each spoonful of these culinary masterpieces.

Here are our top 2 tried and tested recipes!

SOUPE DE POISSON AVEC CALMAR (FISH SOUP WITH SQUID)

Soupe de Poisson Avec Calmar (Fish soup with squid) image

Provided by Craig Claiborne

Categories dinner, soups and stews, appetizer, main course

Time 40m

Yield 4 or more servings

Number Of Ingredients 19

Ingredients

1 1/2 pound squid, cleaned
3/4 pound skinless, boneless monkfish (see note)
1 pound skinless, boneless codfish (see note)
1/4 cup olive oil
2 tablespoons finely minced garlic
1 3/4 cups finely chopped onions
1 1/2 cups finely diced, cleaned leeks, both white and green part
2 cups cubed fresh, red ripe tomatoes or use imported canned tomatoes, drained
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon dried saffron stamens
3 tablespoons tomato paste
1/2 cup dry white wine
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon fennel seeds, crushed
4 cups water or unsalted fish broth
1/2 cup finely chopped parsley
2 hot dried red peppers

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

Soupe de Poisson image

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

Ingredients

6 tablespoons olive oil
4 garlic cloves
2 small onions, thinly sliced
2 leeks, whites only, washed and thinly sliced
1 fennel bulb, thinly sliced
1 can (18 ounces) plum tomatoes, chopped
2 pounds tiny whole fish (such as porgies or whiting), gutted with heads intact, or 4 pounds fish bones and heads
1 Bouquet Garni
zest of 1 orange
3 strands of saffron
Salt
Pepper
1 ounce Pernod
Rouille
Grated Parmesan, for serving

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.

Tips:

Use fresh seafood: The fresher the seafood, the better the soup will taste. If you can, try to buy seafood that was caught within the last 24 hours.
Don't overcook the seafood: Seafood cooks quickly, so it's important not to overcook it. Otherwise, it will become tough and rubbery.
Use a variety of vegetables: The more vegetables you use, the more flavorful the soup will be. Some good choices include carrots, celery, onions, leeks, and fennel.
Use a good quality fish stock: The fish stock is the base of the soup, so it's important to use a good quality one. You can either make your own fish stock or use a store-bought one.
Season the soup to taste: Once the soup is cooked, season it to taste with salt, pepper, and other spices.

Conclusion:

Soupe de poisson is a delicious and easy-to-make soup that is perfect for a seafood lover. With its simple ingredients and quick cooking time, it's a great choice for a weeknight meal. So next time you're looking for a tasty and satisfying soup, give soupe de poisson a try!