Provençal Fish Soup (Soupe de poisson)
Overview
Soupe de poisson is the smooth, rust-coloured fish soup of Provence in southern France. Small, bony rockfish that are too small to sell are fried in olive oil with onion, leek, garlic, fennel and tomato, then simmered in water with saffron, orange peel and herbs. Everything is then pushed through a sieve or food mill, bones and all, so the soup is smooth and deeply flavoured. It is served with toasted slices of bread rubbed with garlic, a bowl of rouille, a garlic and saffron mayonnaise, and grated cheese. Diners spread the croutons with rouille and float them on the soup.
History
Fishermen in Marseille and along the coast of Provence made this soup from the small fish left in their nets. It is related to bouillabaisse, but while bouillabaisse is served with whole fish, soupe de poisson is strained and smooth. Today it is sold in jars across France and is a common starter in seaside restaurants, always with croutons and rouille.
Main ingredients
Small rockfish, tomato, fennel, saffron, garlic, olive oil. The soup is built on fish stock and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · More soups from France
Recipe
Method
- 1
Fry the vegetables and garlic in the olive oil until soft.
- 210 min
Add the fish and tomatoes and cook for 10 minutes, stirring.
- 340 min
Add the water, saffron, orange peel and thyme and simmer for 40 minutes.
- 4
Pass everything through a food mill or sieve, then reheat and season.
- 5
Serve with croutons, rouille and grated cheese.
- ✓
Serve. About 1h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
