Fisherman's Soup
Submitted by herbie
Saffron-infused fisherman’s soup with steamed halibut, red potatoes, tomatoes, and fennel seeds. The fish steams separately over the broth for flaky, perfectly cooked results.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThe clever move in this soup is steaming the halibut in a basket over the broth instead of dropping it straight in. Simmering fish directly in soup often turns it mushy and breaks it into shreds. Steaming keeps each piece intact and flaky, then it goes into the bowl whole before the broth gets ladled around it.
The base builds fast. Onion and garlic sautéed in olive oil, then canned tomatoes with fennel seeds and thyme simmered until fragrant. Saffron goes in with the vegetable broth, tinting everything golden and adding that distinctive earthy, honey-like flavor. A pinch of cayenne warms the background without making it spicy.
Sliced red potatoes simmer in the broth for 15 minutes until tender, turning the soup into a hearty, stew-like bowl. Crushed crouton crumbs stirred in at the end thicken the broth slightly and add body, almost like a rustic French soupe de poisson.
Chef Tips
- Crush the fennel seeds lightly with the side of a knife or a mortar and pestle. Whole seeds are too hard and don’t release their flavor in the short cooking time.
- Steam the halibut 12 minutes per inch of thickness. Measure the thickest part and set your timer accordingly. Overcooked halibut turns dry and chalky.
- Use red-skinned potatoes specifically. They hold their shape during simmering, while russets would dissolve and cloud the broth.
- Crush the croutons to crumbs before stirring in. Whole croutons turn soggy and lose their purpose.
Variations
- Swap halibut for cod or sea bass for a more budget-friendly option with similar texture.
- Add a splash of white wine with the tomatoes for a more Mediterranean flavor.
- Stir in a spoonful of rouille or aioli into each bowl for a Provençal-style finish.
Ingredients
Directions
In a large pot, heat the olive oil over medium heat. Add the onion and garlic; sauté 5 minutes.
Add the undrained tomatoes, fennel seeds and thyme.
Bring to a boil, reduce the heat and simmer 10 minutes.
Add the broth-water combination, saffron, salt and cayenne.
Simmer 5 minutes.
Add potatoes, cover and simmer 15 minutes.
Put the halibut pieces in a steamer basket that will fit over the pot.
Drizzle with a little of the cooking broth and sprinkle with pepper.
Steam 12 minutes per inch of thickness, or until the fish flakes.
Remove the skin from the halibut and put into 4 soup bowls.
Stir the parsley and croutons into the soup, adjust the seasonings with salt and pepper if necessary and ladle into the bowls.
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