Soupe De Poisson Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Soups

Soupe De Poisson

2 fish heads
2 fish frames
2 pounds white fish, such as snapper
2 pounds tomatoes, peeled, seeded, and diced
1 fresh thyme sprig
1 bay leaf
zest of 1 orange
1/4 cup extra-virgin olive oil
3 onions, sliced
4 cloves garlic, sliced
1/2 teaspoon saffron threads
1/4 cup Cognac
6-7 cups water or delicate broth
1/2 teaspoon sea salt, or more, to taste
1/2 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
3 oz. spaghetti or angel hair, broken
6-8 slices French bread, toasted and brushed with olive oil
1/2 cup Parmigiano-Reggiano cheese

In a large glass or ceramic bowl, combine all fish parts, tomatoes, thyme sprig, bay leaf, and zest. Cover. Microwave on high for 10 minutes, then on half power for 15 minutes. In meantime, in a large sauté pan, heat the olive oil. Sauté the onions and garlic over medium heat for about 15 minutes, or until golden. Add to the tomato mixture. To the sauté pan, add the saffron threads and pour in the Cognac. Over high heat, cook scraping any browned particles into the mixture. Add to the tomato mixture. In meantime, heat the water with the salt, pepper, and cayenne until boiling. Add the pasta and cook 5-6 minutes. In the meantime, remove the fish bones and puree the tomato mixture in processor or blender. Press the mixture through a sieve to make sure all bones are gone. Add the puree to the pasta mixture. Bring to a boil and reduce heat. Simmer for about 15 minutes. Taste and correct seasonings. To serve, pour into a flat soup bowl with a slice of the toast. Sprinkle with cheese and add a dollop of the following rouille.

Recipe created 1996-02-02.

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