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Fish Soup

chef.pierre's picture
  Mixed mediterranean fish 2 1⁄4 Pound (1 Kilogram, Red Mullet, Grondin, Rascasse, Weaverfish, Conger Eels, Crushed Lobster Or Langoustine Shells)
  Assorted fish 2 1⁄4 Pound (Use Mediterranean Varieties Such As Red Mullet, Grondin, Rascasse, Weaverfish, Conger Eel)
  Langoustine shells/Lobster shells 1 Cup (16 tbs), crushed
  Olive oil 2 1⁄2 Fluid Ounce (Use 65 Milliliter Of Good Quality Oil)
  Carrots 3 Ounce, diced for mirepox (75 Grams)
  Clarified butter 1 Fluid Ounce (25 Milliliter)
For mirepoix
  Onions 3 Ounce, diced for mirepox (75 Grams)
  Fennel 3 Ounce, diced (75 Gram)
  Leeks 3 Ounce, diced for mirepox (75 Grams)
  Carrots 3 Ounce, diced (75 Gram)
  Celery 3 Ounce, diced for mirepox (75 Grams)
  Leeks 3 Ounce, diced (75 Gram)
  Celery 3 Ounce, diced (75 Gram)
  Chopped shallot 1 Ounce (25 Gram)
  Garlic 6 Clove (30 gm)
  White wine 1⁄2 Pint (300 Milliliter)
  Ruby port 4 Fluid Ounce (120 Milliliter)
  Red wine 4 Fluid Ounce (120 Milliliter)
  Brandy 2 Fluid Ounce (50 Milliliter)
  Canned italian tomatoes 8 Ounce (1 Tin, 225 Gram)
  Tomato puree 5 Ounce (1 Tin, 150 Gram)
  Orange peel strips 1 Teaspoon
  Crushed fennel seed 1 Tablespoon
  Wild savory 1 Tablespoon
  Star anise 1⁄2 Tablespoon
  Tarragon 1 Tablespoon
  Thyme 1 Tablespoon
  Parsley 1 Tablespoon
  Bay leaves 2
  Mixed provencal herbs 1 Tablespoon
  Fresh basil leaves 9
  Pastis 2 Fluid Ounce (50 Milliliter)
  Saffron 1 Tablespoon
  Salt To Taste
  Cayenne pepper To Taste

1. In a large pan, tip in the olive oil and the clarified butter
2. Add the mirepoix, shallots, and the 3 cloves of garlic, halved
3. Sauté gently until golden
4. Deglaze the pan by adding white wine and stirring the pan
5. Add the red wine, port and brandy
6. Cook for a while as this allows the alcohol to evaporate
7. Add the tomatoes, tomato puree, orange peel, flavorings, 3 basil leaves, and other herbs
8. Cut the fish into small pieces and add it to the pan
9. Cook for five minutes more on moderate heat
10. Add water to the pan till it reaches the rim of the pan
11. Simmer the soup for 1-1/2 hours uncovered
12. After the soup is simmered, add the remaining basil, the pastis
13. Just five minutes before turning off the heat, add the finely-sliced garlic
14. Tip the saffron when the garlic is cooked
15. Remove any bones and liquidize the soup in batches in a blender
16. Then pass the soup through a drum sieve, squeezing out all the liquid.
17. Sieve the soup a second time into a clean pot.

18. Reheat just before serving and season with salt and cayenne pepper to taste

19. Serve hot

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5566 Calories from Fat 2260

% Daily Value*

Total Fat 254 g391.5%

Saturated Fat 61.2 g305.9%

Trans Fat 0 g

Cholesterol 777.9 mg259.3%

Sodium 2296.5 mg95.7%

Total Carbohydrates 236 g78.6%

Dietary Fiber 72.1 g288.3%

Sugars 46.6 g

Protein 474 g948.9%

Vitamin A 820.5% Vitamin C 336.5%

Calcium 258.2% Iron 335.4%

*Based on a 2000 Calorie diet


Graham sutton's picture
Graham sutton's picture
Fish Soup Recipe