Fish Soup (Soupe de Poissons)

Soupe de Poissons

It is not true that French Onion Soup is my favourite European soup once I start thinking about it. I love French Fish Soup too, not just the famous Bouillabaisse, but also the humble everyday Soupe de Poissons.

Out of my 3 kids, only the Teenager is a true connoisseur when it comes to seafood. Before he was even 3, he had his first taste of raw oysters and he has loved them since. I remember making sure that he had his Hep A jabs when he was a toddler because he loved prawns even then. And needless to say, he likes fish soup too.

The French do not waste food. You usually make a Soupe de Poissons with leftover (but fresh) fish bones and heads. Just for the stock - don't worry. And you can also add anchovy filets, red fish, monkfish, cod, prawns, mussles etc into the stock and then mix everything into a soup before you serve it. And you usually serve it with a rouille (garlic mayonnaise with mashed potatoes), croutons and grated cheese.

I made a simple fish soup for my lunch this afternoon. Ate it with home-made rye bread (toasted and rubbed with garlic) and grated emmenthal cheese.

Soupe de Poissons (serves 1-2 persons) :

Olive Oil

1-2 Onions (sliced)

3-4 Garlic cloves (chopped)

300g Codfish filets

1 tin of Sardines

6-8 cherry Tomatoes (chopped)

2 Tbsp concentrated Tomato paste

120ml White or rosé wine

1 Tbsp red wine vinegar

400-500ml Fish or seafood stock

1 Bay leaf

2 Tbsp Parsley (chopped)

Half a Celery

1 Tsp dried Thyme or fennel or basilic or rosemary

1 Tsp ground Chilli

Salt and Pepper to taste

Some bechamel to thicken the soup (optional)

Brown the onions and garlic in some olive oil. Add the codfish filets to grill in the aromatic oil.

Add the sardines, fresh tomatoes and tomato paste. Mix well.

Stir in the vinegar and wine. Let it simmer for a few minutes.

Add the herbs, celery and ground chilli followed by the seafood broth.

Cover the pot and let it simmer for about 20-30 minutes. It should not be too watery.

Season with salt and pepper.

Remove the bay leaf and mix the soup with a handmixer. Serve hot with crème fraîche, garlic croutons, grated cheese and a rouille if desired.