Soupe de Poisson
Soupe de poison is more than just fish soup because its flavor embodies the true essence of the sea. It should have a strong fish flavor, a fair amount of heat from chilis, deep notes of saffron, and a hint of anise.
Ingredients
Fish Broth
- 1 cup onions diced
- 3/4 cup leeks sliced (whites only)
- 1/2 cup olive oil
- 4 cloves garlic
- 1 can tomatoes (diced) drained
- 6 sprigs parsley more for garnish
- 1 bay leaf
- 1/2 teaspoon thyme dried
- 1/8 teaspoon fennel seeds or 1/4 cup chopped fresh fennel or 2 teaspoons Pernod
- 2 teaspoons saffron threads
- 2 inch orange peel
- 1/8 teaspoon pepper fresh ground
- 1 tablespoon salt coarse kosher
- 3 pounds fish fresh, frozen, head, trimmings, bones, parts, shellfish
- 1/2 cup angel hair pasta chopped into 2 inch pieces
- 1 French baguette sliced into rounds and toasted
- 1 cup Swiss or Parmesan Cheese grated
Rouille Sauce
- 1 red bell pepper chopped
- 1/4 chili pepper*
- 1 medium potato peeled
- 1 teaspoon basil
- 4 cloves garlic mashed
- salt and pepper to taste
- 3 tablespoons fish broth above
Instructions
Fish Broth
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Heat the olive oil in the soup pot over medium heat. Then cook the onions and leeks until they are tender but not browned. This should take approximately 3 to 5 minutes.
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Add the garlic and canned tomatoes, stir, and cook an additional 5 minutes.
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Add 10 cups (2 1/2 quarts) of water, parsley, bay leaf, thyme, fennel, saffron, orange rind, pepper, salt, fish, shellfish, and parts.
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Gently stir to combine and simmer uncovered for 40 minutes.
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Carefully strain the soup into a large bowl. Gently press the liquid out of the seafood and herbs with a wooden spoon or spatula. Wipe the soup pot clean.
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Return the fish broth to the soup pot, taste it, and correct the seasoning if needed by adding salt, pepper, or saffron.
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Bring the soup to a boil and add the pasta and the peeled potato (for the rouille). Boil them until it is al dente, about 8 minutes.
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After the potato is fork tender, pull it out and add it to the rouille sauce.
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Put the croutons or toasted baguette slices in bowls and ladle the soup over them.
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Garnish with fresh parsley or fennel fronds. Serve the cheese and rouille separately.
Rouille Sauce
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Put soft chopped red bell pepper, chili or Tabasco, potato, garlic, and basil into a food processor and blend on high until smooth.
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Stir in olive oil until well combined.
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Taste and season with salt and pepper.
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Right before serving, thin sauce out with hot fish broth. Serve in a small bowl or sauceboat.