Recipe Soupe de poisson (fish soup) : Practical and Delicious

Recipe Soupe de poisson (fish soup) : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Soupe de poisson (fish soup). You are currently reading Recipe Soupe de poisson (fish soup) : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Soupe de poisson (fish soup) requires 15m, cook 45m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and fish.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This French-inspired fish soup is ready in an hour, perfect for warm winter nights!

Ingredients:

16 Ingredients

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  2 tbsp olive oil
  
  
  


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  2 onions, roughly chopped
  
  
  


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  2 leeks (pale part only), chopped
  
  
  


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  1kg mixed seafood (such as whole prawns, salmon and blue-eye)
  
  
  


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  1 fennel bulb, chopped
  
  
  


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  4 tomatoes, chopped
  
  
  


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  2 garlic cloves, chopped
  
  
  


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  2 flat-leaf parsley sprigs, plus chopped parsley to serve
  
  
  


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  2 bay leaves
  
  
  


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  1 long strip pared orange rind
  
  
  


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  1 tbsp tomato paste
  
  
  


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  1L (4 cups) good-quality fish stock
  
  
  


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  2 cups (500ml) Provencal fish soup or canned lobster bisque (see note)
  
  
  


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  1/2 cup (125ml) thickened cream
  
  
  


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  White bread, topped with cheese, grilled
  
  
  


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  Saffron mayonnaise (see note) (optional), to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

2 Method Steps

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  Step 1
  
  
  
  
  Heat the oil in a large saucepan over medium heat. Add the onion and leek and cook, stirring, for 2-3 minutes until they start to soften. Add seafood, fennel, tomato, garlic and parsley, then stir for 2 minutes. Add bay leaves, orange rind and tomato paste, stir to combine, then add the fish stock. Bring to the boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes or until the fish fillets have broken down. Strain through a sieve, pressing down on solids to extract the flavour.
  
  
  


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  Step 2
  
  
  
  
  Return stock to the pan with fish soup or lobster bisque and simmer over medium heat for 10 minutes until slightly reduced. Stir in cream, then simmer for 1 minute until heated through. Ladle into warm bowls, season, then serve with extra parsley, toasts and mayonnaise, if desired.
  
  
  

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