Soupe De Poisson Recipe

Name: Soupe De Poisson
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp olive oil; 4 garlic cloves; 2 small onions, thinly sliced; 2 leeks, whites only, washed and thinly sliced; 1 fennel bulb, thinly sliced; 1 14-ounce can plum tomatoes, chopped; 2 lb tiny whole fish (like porgies or whiting), gutted but heads intact; 6 cups water; 1 bouquet garni (1 parsley sprig, 2 thyme springs, and 1 bay leaf, wrapped in cheesecloth bundle); 2 strips of orange zest; 3 strands of saffron; Salt; Pepper; 1 ounce Pernod; Croutons; Rouille; Grated Parmesan

Servings: persons

6 tbsp olive oil
4 garlic cloves
2 small onions, thinly sliced
2 leeks, whites only, washed and thinly sliced
1 fennel bulb, thinly sliced
1 14-ounce can plum tomatoes, chopped
2 lb tiny whole fish (like porgies or whiting), gutted but heads intact
6 cups water
1 bouquet garni (1 parsley sprig, 2 thyme springs, and 1 bay leaf, wrapped in cheesecloth bundle)
2 strips of orange zest
3 strands of saffron
Salt
Pepper
1 ounce Pernod
Croutons
Rouille
Grated Parmesan

1
In the large, heavy-bottomed pot, heat the olive oil over medium heat.
2
Add the garlic, onions, leeks, and fennel and let them sweat for about 5 minutes, stirring occasionally with the wooden spoon.
3
Add the tomatoes and cook for another 4 to 5 minutes, then add the small fish.
4
Cook for about 15 minutes, stirring occasionally.
5
Add 6 cups of water, as well as the bouquet garni and orange zest.
6
Stir well; add the saffron, salt and pepper, and Pernod.
7
Lower the heat and simmer for about an hour.
8
Remove the pot from the heat and let the soup cool slightly.
9
Taking care not to splatter or scald yourself, strain the liquid into the large bowl.
10
In the pot, crush the heads, bones, and vegetables as much as possible, then pass that through the food mill in batches.
11
Return to the pot along with the strained broth.
12
Bring the soup back up to heat and serve with croutons, rouille, and some grated Parmesan on the side.
13
The idea is to smear a little rouille on the croutons, float them in the soup as a garnish, and allow guests to sprinkle cheese as they wish.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 6 tbsp olive oil, 4 garlic cloves, 2 small onions, thinly sliced, 2 leeks, whites only, washed and thinly sliced, and more.

Yes, Soupe 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.

That's it — enjoy your meal!

Soupe De Poisson

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions