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Soup De Poisson

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Submitted by annhill1825

YIELD

1 batch

PREP

30 min

COOK

1 hrs

READY

2 hrs

Ingredients

2 907.2
POUNDS G FISH BONES
gills and eyes removed *
2 907.2
POUNDS G LOBSTERS
bodies, outer shell removed
1 453.6
POUND G FISH
scraps
2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
MEDIUM MEDIUM ONIONS
skin on, cut into chunks
1 1
EACH EACH LEEKS
sliced *
1 1
EACH EACH CELERY STALKS
thinly sliced
1 1
SMALL SMALL CARROTS
peeled and thinly slliced
4 4
CLOVE CLOVE GARLIC
cut in half
1 237
CUP ML WHITE WINE *
1 237
CUP ML TOMATOES
fresh or canned, chopped
1 1
EACH EACH ORANGES
skin and pith remove
¼ 59
CUP ML PERNOD *
5 ½ 28
TEASPOONS ML FENNEL SEEDS
6 6
SPRIG SPRIG PARSLEY LEAVES *
1 1
EACH EACH BAY LEAVES *
2 1E+1
TEASPOONS ML PAPRIKA
1 1
PINCH PINCH SAFFRON THREADS *
Garnish
1 1
SMALL SMALL BREAD, FRENCH BAGUETTE *
½ 118
CUP ML AIOLI SAUCE *
1 5
TEASPOON ML CAYENNE PEPPER
2 1E+1
TEASPOONS ML PAPRIKA
4 115.6
OUNCES ML/G GRUYERE CHEESE
grated
2 3E+1
TABLESPOONS ML ITALIAN PARSLEY
chopped

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 497g (17.5 oz)
Amount per Serving
Calories 525 26% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 273mg 91%
Sodium 1081mg 45%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 17%
Sugars g
Protein 159g
Vitamin A 87% Vitamin C 52%
Calcium 42% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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