Soup De Poisson
Yield
1 batchPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
fish bones
gills and eyes removed |
* |
| 2 | pounds |
lobsters
bodies, outer shell removed |
|
| 1 | pound |
fish
scraps |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | medium |
onions
skin on, cut into chunks |
|
| 1 | each |
leeks
sliced |
*
|
| 1 | each |
celery stalks
thinly sliced |
|
| 1 | small |
carrots
peeled and thinly slliced |
|
| 4 | clove |
garlic
cut in half |
|
| 1 | cup |
white wine
|
*
|
| 1 | cup |
tomatoes
fresh or canned, chopped |
|
| 1 | each |
oranges
skin and pith remove |
|
| ¼ | cup |
pernod
|
* |
| 5 ½ | teaspoons |
fennel seeds
|
|
| 6 | sprig |
parsley leaves
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2 | teaspoons |
paprika
|
|
| 1 | pinch |
saffron threads
|
*
|
| Garnish | |||
| 1 | small |
bread, french baguette
|
*
|
| ½ | cup |
aioli sauce
|
* |
| 1 | teaspoon |
cayenne pepper
|
|
| 2 | teaspoons |
paprika
|
|
| 4 | ounces |
gruyere cheese
grated |
|
| 2 | tablespoons |
italian parsley
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
fish bones
gills and eyes removed |
* |
| 907.2 | g |
lobsters
bodies, outer shell removed |
|
| 453.6 | g |
fish
scraps |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | medium |
onions
skin on, cut into chunks |
|
| 1 | each |
leeks
sliced |
*
|
| 1 | each |
celery stalks
thinly sliced |
|
| 1 | small |
carrots
peeled and thinly slliced |
|
| 4 | clove |
garlic
cut in half |
|
| 237 | ml |
white wine
|
*
|
| 237 | ml |
tomatoes
fresh or canned, chopped |
|
| 1 | each |
oranges
skin and pith remove |
|
| 59 | ml |
pernod
|
* |
| 28 | ml |
fennel seeds
|
|
| 6 | sprig |
parsley leaves
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1E+1 | ml |
paprika
|
|
| 1 | pinch |
saffron threads
|
*
|
| Garnish | |||
| 1 | small |
bread, french baguette
|
*
|
| 118 | ml |
aioli sauce
|
* |
| 5 | ml |
cayenne pepper
|
|
| 1E+1 | ml |
paprika
|
|
| 115.6 | ml/g |
gruyere cheese
grated |
|
| 3E+1 | 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.
