Soupe De Poissons Dieppoise - Spicy French Fish Soup |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Most coastal regions in France have their own special seafood & fish recipes; this is an incredibly tasty soup from the Northern French port of Dieppe. It is a meal in itself - a tangy fish soup served with Rouille, garlic croutons and grated Gruyere or Emmenthal Cheese. There is a hidden kick by way of the added Cayenne pepper, which marries so well with the tomatoes & fish. Ingredients:
1 lb cod or 1 lb haddock or 1 lb hake or 1 lb bar fish or 1 lb sole, skinned & boned & chopped into small pieces |
2 onions, peeled & chopped finely |
2 garlic cloves, peeled & minced |
2 tablespoons olive oil |
2 leeks, cleaned & chopped finely |
1 lb tomato, finely diced |
2 tablespoons tomato paste |
2 glasses dry white wine |
2 pints water |
bouquet garni |
1 -2 teaspoon cayenne pepper |
1 pinch saffron |
salt |
ground pepper |
fennel seed |
2 -3 tablespoons rouille french garlic and cayenne pepper mayonnaise |
4 ounces garlic-flavored croutons |
2 -4 ounces grated emmenthaler cheese or 2 -4 ounces grated gruyere cheese |
Directions:
1. In a large Marmite or Stock Pot, sweat the minced onion in the olive oil.
2. Add the chopped tomatoes, leek, & crushed garlic, mix well and cook for about 2-3 minutes.
3. Add the fish pieces & stir, letting it all amalgamate gently.
4. Add the tomato paste with the wine & the water, then season with the salt & pepper, finally adding the fennel & cayenne pepper. Mix well again.
5. Cover and cook for 1 1/2 - 2 hours over medium heat.
6. When finished, puree with a hand held blender or mixer.
7. Bring to a boiling point and mix again to refine the soup.
8. Add the saffron and correct the seasoning.
9. Serve with garlic croutons, rouille and grated cheese.
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