Soupe de poisson

Fish soup recipe is not well defined, but a generic term for all soups, usually thick, made from various edible marine animals.

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We distinguish soups made with noble fish, like bouillabaisse and bourride, and popular traditional soups made with fish, crustaceans and shellfish in various proportions, sometimes mixed with vegetables (including potatoes, carrots) .

In the coastal countries north of the Mediterranean (Spain, France, Italy, Croatia), it is traditionally manufactured as a soup made of rock fish, onion, milk or cream, white wine, and olive oil and other ingredients. Rockfish are generally full of bones, it should be cooked and then sieved or sorted. Usually you put saffron in this soup, but it is not a requirement and it varies according to use, from one region to another.

Among the commonly used rock fish for fish soup include pomfret, wrasse, priest, sévereau, small mullet, saupes, needlefish, etc..

On the French Mediterranean coast and Italy, the “poor man’s soup” is made from a broth that is obtained with shellfish and seafood collected on the rocks, usually a few green crabs and some mussels.

For many natives of the Marseille coastline, this soup is a love story. The ‘nistons’ (kids) fishing with lines and catching ‘favouilles’ (crabs), the companion who tries his harpoon and brings everything to the shed where Mireille cooks some tomatoes, fennel and spice from the garden, adorns this flavored soup that is the pride of all and is an excellent introduction to the grilled sea bream. It is true it smells summer time shared with family, the smell of simplicity. With freezers, the soup is sometimes the feast of the end of summer after a season on Sunday. It acts as a main dish with a salad of tomatoes input, goat cheese and a fruit tart, a meal becomes a ritual end of holiday memories for cold winter.

For 1kg fish “rock soup”
– 4 large tomatoes
– 2 beautiful onions
– 1 carrot, 1 stalk of celery
– 4 cloves of garlic
– 1 sprig of fresh dill, 2 strips of orange peel
– 1 small box of saffron 2 bay leaves
– Salt, pepper, red pepper

Coarsely chop the vegetables. Sauté in olive oil and then add the fish.
Cover with water, add the aromatics and cook 45 minutes over low heat.
Then pass the preparation vegetable mill (coarse grid), discard all waste and then board a vegetable mill (small grid). Adjust seasoning if necessary.
Serve with bread rubbed with garlic and rouille.

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