Soupe de poisson | Recette Food'Cuisine

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is lower in calories and works well in soups.

shellfish

🥗Healthier: mushrooms

💰Cheaper: canned clams

Mushrooms add umami and are often cheaper.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: vinegar

Non-alcoholic wine provides acidity without alcohol.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric and paprika provide color and flavor at lower costs.

Start by preparing the vegetables for the soup, cutting them into a mirepoix (1 cm cubes).

Peel and chop the carrots, and prepare the other vegetables.

Heat a large pot (referred to as a 'rondo') on high heat (10 out of 10).

Add about 1 millimeter of olive oil to the bottom of the pot.

Peel and crush garlic cloves, removing the central germ.

Add the chopped garlic and vegetables to the pot and reduce the heat to medium (6 out of 10) to let them sweat and soften.

Prepare a bouquet garni using the green part of the leek, bay leaves, and thyme, and add it to the pot.

Continue to mix the vegetables in the pot to allow their flavors to develop.

Select various types of fish (rascasse, mullet, and small fish) and clean them, ensuring no blood remains, as it can affect the soup's taste.

Cut the fish into portions, keeping the heads and bones for making fish stock.

Place the cleaned fish pieces aside in a separate dish.

Monitor the vegetables as they cook, ensuring they are soft and flavorful before adding the fish.

Once the vegetables are ready, add the fish pieces to the pot along with the fish heads and bones for flavor.

Pour in white wine and water to cover the ingredients, then bring to a boil.

Once boiling, reduce the heat and let it simmer for about 30 minutes to develop the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens