Soupe de Poisson (Fish Soup)

March 21, 2014

I visit Provence every year and I must say my favourite dish must be the Soupe de Poisson. I just love the way it’s served with croutons with Rouille which is a thick sauce from Provence. Rouille means rust.

900 g mixed fish, such as gurnard, conger eel, pouting, cod and mullet (ask your fishmonger to clean and fillet the fish for you)
100g unpeeled cooked prawns
2 pints water
1 pint of fish stock
85 ml olive oil
75 g each onion, celery, leek and fennel, roughly chopped
3 garlic cloves, sliced
200 g can of chopped tomatoes
1 small red pepper, seeded and sliced
1 bay leaf and 1 sprig of thyme
A pinch of saffron strands
A pinch of cayenne pepper
Sea salt and freshly ground black pepper

Heat the olive oil in a large pan, add the vegetables and garlic and cook gently for 20 minutes, or until soft but not coloured. Add the red pepper, bay leaf, thyme, saffron, prawns and fish fillets. Cook...
See the full directions on my site

Nutritions

Calories
1139

Sodium
267mg
11% DV

Fat
89g
137% DV

Protein
4g
8% DV

Carbs
8g
2% DV

Fiber
3g
14% DV