French Fish Soup

Name: French Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. fish fillets, skin removed; 2 chopped onions; 1/2 tsp. garlic powder; 3 Tbsp. olive oil; 1 tsp. thyme; 1 tsp. saffron; 6 c. water; 1 tsp. salt; 1/2 tsp. pepper; 1/2 tsp. Tabasco sauce; 1 small can tomato sauce; 1 c. white wine; 2 shots brandy; 2 c. cream

Eats Now Editorial Team · 539 kcal · Seafood

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French Fish Soup – a delicious recipe with fish, onions, garlic powder, olive oil, thyme, saffron. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 lb. fish fillets, skin removed
2 chopped onions
1/2 tsp. garlic powder
3 Tbsp. olive oil
1 tsp. thyme
1 tsp. saffron
6 c. water
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. Tabasco sauce
1 small can tomato sauce
1 c. white wine
2 shots brandy
2 c. cream

1
Saute onions, garlic, thyme and saffron.
2
Add fish, salt, pepper and Tabasco sauce and cook for 5 minutes.
3
Stir in tomato paste, wine and water.
4
Bring to a boil.
5
Reduce heat and simmer 15 minutes.
6
Add brandy and cream, then serve immediately.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lb. fish fillets, skin removed, 2 chopped onions, 1/2 tsp. garlic powder, 3 Tbsp. olive oil, and more.

Yes, French Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
539 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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