Soup De Poisson
Submitted by annhill1825
Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.
YIELD
1 batchPREP
30 minCOOK
1 hrsREADY
2 hrsThis is the real deal, the kind of fish soup you’d find in a sun-bleached bistro along the Mediterranean coast.
Roasted fish bones and lobster bodies form the backbone of a broth so deeply flavored it borders on transformative.
Fennel seeds, saffron threads, and a splash of Pernod layer in that unmistakable Provencal warmth, while tomatoes and orange zest brighten every spoonful.
The whole production strains into a silky, rust-colored elixir that practically glows in the bowl.
But the real magic happens at the table: float a baguette crouton on top, smear it with fiery rouille, then watch Gruyere melt into the hot broth.
Chef’s Tips
- Save shrimp and lobster shells in the freezer for weeks before making this. The more crustacean flavor, the richer your broth.
- Don’t skip the roasting step. Browning the bones and shells in the oven builds layers of caramelized depth you can’t get any other way.
- Strain through cheesecloth for a crystal-clear soup, or press the solids through a fine sieve for a slightly thicker, more rustic version.
- A good saffron makes all the difference here. Look for threads with a deep red color and floral aroma.
Ingredients
Directions
Preheat oven to 450 degrees.
Spread the fish bones, lobster bodies and fish scraps on sheet pans.
Drizzle with olive oil and season with salt and pepper.
Toss well. Roast for 30 minutes or until all the fish parts are golden brown.
Meanwhile, heat 1 tablespoon olive oil in a large stock pot. Add the onions, leeks, celery, carrots and garlic and cook over high heat, stirring occasionally, until the vegetables begin to brown.
Add all the fish and the white wine. Reduce by one third.
Add the remaining ingredients to the stock pot and add enough water to just barely cover the bones.
Bring to a boil, reduce to a simmer and cook 40 minutes.
Puree, bones and all in the food processor in batches.
Strain through a coarse china cap. Taste for seasoning. If the soup seems too thin, return to stove and reduce. Slice the baguette in ¼ inch slices and toast until golden Mix the aioli with the cayenne and paprika. It should be spicy.
To serve, pour the soup into hot bowls and serve with the croutons, rouille, grated Gruyere cheese and chopped parsley on the side.
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