Soup De Poisson Recipe

Name: Soup De Poisson
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fish bones gills and eyes removed; 2 pounds lobsters bodies, outer shell removed; 1 pound fish scraps; 2 tablespoons olive oil; 1 x salt and black pepper; 1 medium onions skin on, cut into chunks; 1 each leeks sliced; 1 each celery stalks thinly sliced; 1 small carrots peeled and thinly slliced; 4 clove garlic cut in half; 1 cup white wine; 1 cup tomatoes fresh or canned, chopped; 1 each oranges skin and pith remove; 1/4 cup pernod; 5 1/2 teaspoons fennel seeds; 6 sprig parsley leaves; 1 each bay leaves; 2 teaspoons paprika; 1 pinch saffron threads; 1 small bread, french baguette; 1/2 cup aioli sauce; 1 teaspoon cayenne pepper; 2 teaspoons paprika; 4 ounces gruyere cheese grated; 2 tablespoons italian parsley chopped

Servings: persons

2 pounds fish bones gills and eyes removed
2 pounds lobsters bodies, outer shell removed
1 pound fish scraps
2 tablespoons olive oil
1 x salt and black pepper
1 medium onions skin on, cut into chunks
1 each leeks sliced
1 each celery stalks thinly sliced
1 small carrots peeled and thinly slliced
4 clove garlic cut in half
1 cup white wine
1 cup tomatoes fresh or canned, chopped
1 each oranges skin and pith remove
1/4 cup pernod
5 1/2 teaspoons fennel seeds
6 sprig parsley leaves
1 each bay leaves
2 teaspoons paprika
1 pinch saffron threads
1 small bread, french baguette
1/2 cup aioli sauce
1 teaspoon cayenne pepper
2 teaspoons paprika
4 ounces gruyere cheese grated
2 tablespoons italian parsley chopped

1
Preheat oven to 450 degrees.
2
Spread the fish bones, lobster bodies and fish scraps on sheet pans.
3
Drizzle with olive oil and season with salt and pepper.
4
Toss well.
5
Roast for 30 minutes or until all the fish parts are golden brown.
6
Meanwhile, heat 1 tablespoon olive oil in a large stock pot.
7
Add the onions, leeks, celery, carrots and garlic and cook over high heat, stirring occasionally, until the vegetables begin to brown.
8
Add all the fish and the white wine.
9
Reduce by one third.
10
Add the remaining ingredients to the stock pot and add enough water to just barely cover the bones.
11
Bring to a boil, reduce to a simmer and cook 40 minutes.
12
Puree, bones and all in the food processor in batches.
13
Strain through a coarse china cap.
14
Taste for seasoning.
15
If the soup seems too thin, return to stove and reduce.
16
Slice the baguette in 1/4 inch slices and toast until golden Mix the aioli with the cayenne and paprika.
17
It should be spicy.
18
To serve, pour the soup into hot bowls and serve with the croutons, rouille, grated Gruyere cheese and chopped parsley on the side.

253

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

You need 25 ingredients. The key ingredients include: 2 pounds fish bones gills and eyes removed, 2 pounds lobsters bodies, outer shell removed, 1 pound fish scraps, 2 tablespoons olive oil, and more.

Yes, Soup De Poisson falls under the Soups & Stews 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.

Soup De Poisson

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