Soupe de Poisson Avec Calmar (Fish soup with squid)

Name: Soupe de Poisson Avec Calmar (Fish soup with squid)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pound squid, cleaned; 3/4 pound skinless, boneless monkfish (see note); 1 pound skinless, boneless codfish (see note); 1/4 cup olive oil; 2 tablespoons finely minced garlic; 1 3/4 cups finely chopped onions; 1 1/2 cups finely diced, cleaned leeks, both white and green part; 2 cups cubed fresh, red ripe tomatoes or use imported canned tomatoes, drained; Salt to taste, if desired; Freshly ground pepper to taste; 1/2 teaspoon dried saffron stamens; 3 tablespoons tomato paste; 1/2 cup dry white wine; 1 bay leaf; 1/2 teaspoon dried thyme; 1 teaspoon fennel seeds, crushed; 4 cups water or unsalted fish broth; 1/2 cup finely chopped parsley; 2 hot dried red peppers

Servings: persons

1 1/2 pound squid, cleaned
3/4 pound skinless, boneless monkfish (see note)
1 pound skinless, boneless codfish (see note)
1/4 cup olive oil
2 tablespoons finely minced garlic
1 3/4 cups finely chopped onions
1 1/2 cups finely diced, cleaned leeks, both white and green part
2 cups cubed fresh, red ripe tomatoes or use imported canned tomatoes, drained
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon dried saffron stamens
3 tablespoons tomato paste
1/2 cup dry white wine
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon fennel seeds, crushed
4 cups water or unsalted fish broth
1/2 cup finely chopped parsley
2 hot dried red peppers

1
Cut the body of the squid into half-inch circles.
2
Cut the flat portions of the squid into 1 1/2-inch squares.
3
Cut tentacles into bite-size portions.
4
There should be about three cups.
5
Cut the fish into 1 1/2-inch squares.
6
There should be about 1 1/2 cups monkfish, 2 to 2 1/2 cups cod.
7
Heat the oil in a casserole or Dutch oven and add the garlic and onions.
8
Cook, stirring, until onion is wilted.
9
Add the leeks and tomatoes.
10
Bring to a boil, stirring.
11
Add salt and pepper to taste.
12
Add the saffron, tomato paste, wine, bay leaf, thyme and fennel seeds.
13
Stir and bring to a boil.
14
Add squid and monkfish and water.
15
Add half of the parsley and the red peppers.
16
Bring to a boil and let boil 10 minutes.
17
The fish should boil rather than simmer.
18
Add cod and reduce heat.
19
Let soup simmer about two minutes, no longer.
20
Serve with remaining parsley sprinkled over each serving.

251

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 19 ingredients. The key ingredients include: 1 1/2 pound squid, cleaned, 3/4 pound skinless, boneless monkfish (see note), 1 pound skinless, boneless codfish (see note), 1/4 cup olive oil, and more.

Yes, Soupe de Poisson Avec Calmar (Fish soup with squid) 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.

That's it — enjoy your meal!