🐟 Soupe de Poisson
Soupe de poisson is the Provençal fish soup: mixed fish are simmered with tomato, fennel, garlic and saffron, then blended and strained into a smooth, deep orange broth with a strong taste of the sea. It is served with toasted bread rounds spread with rouille, a garlicky saffron sauce, which are floated in the hot soup.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg mixed white fish and fish heads/bones, cleaned
- 1 fennel bulb, sliced
- 1 onion and 4 garlic cloves, chopped
- 4 tomatoes, chopped
- Pinch of saffron
- 2 tbsp olive oil
- 1.5 l water, salt, pepper, bay leaf
- 8 toasted bread rounds and 4 tbsp rouille, to serve
Method
- Soften the onion, fennel and garlic in the oil for 8 minutes.
- Add the tomatoes and fish and cook 5 minutes, stirring.
- Add the water, saffron, bay and salt and simmer 30 minutes.
- Blend and push through a sieve, pressing well; reheat and season.
- Serve with toasts spread with rouille.
How to make it lighter
- Have one rouille toast instead of two — the rouille is the richest part.
- Use less oil to soften the vegetables.
- Add extra fennel and tomato to make the bowl larger without much fat.
History
The soup belongs to the fishing ports of Provence, especially Marseille, and is often said to have begun as a way for fishermen to use small, bony fish they could not sell. It is a simpler, blended cousin of bouillabaisse and remains a staple of restaurants along the Mediterranean coast of France.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →