Soupe de Poisson

Name: Soupe de Poisson
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Cuisine: French
Ingredients: 6 tablespoons Olive oil; 4 clove Garlic cloves, minced; 2 small Small onions, thinly sliced; 2 whole Leeks, white parts only, washed and thinly sliced; 1 whole Fennel bulb, thinly sliced; 18 oz Canned plum tomatoes, chopped; 2 lb Small whole fish (such as porgies or whiting), gutted with heads intact, or fish bones and heads; 1 whole Bouquet garni; 1 whole Orange zest; 3 strand Saffron threads; Salt; Freshly ground black pepper; 1 oz Pernod or anise-flavored liqueur; Rouille, for serving; Grated Parmesan cheese, for serving

Recipe GLPR5b0e1b532dbd54

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French

Soup

70 min

390 cal

Servings: 8

SNAP eligible

A classic Provençal fish soup featuring small whole fish or fish bones simmered with aromatic vegetables, saffron, and orange zest. The broth is enriched with garlic and fennel, then finished with a drizzle of Pernod and served with rouille and Parmesan cheese.

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Ingredients

6 tablespoons Olive oil

4 clove Garlic cloves, minced

2 small Small onions, thinly sliced

2 whole Leeks, white parts only, washed and thinly sliced

1 whole Fennel bulb, thinly sliced

18 oz Canned plum tomatoes, chopped

2 lb Small whole fish (such as porgies or whiting), gutted with heads intact, or fish bones and heads

1 whole Bouquet garni

1 whole Orange zest

3 strand Saffron threads

Salt

Freshly ground black pepper

1 oz Pernod or anise-flavored liqueur

Rouille, for serving

Grated Parmesan cheese, for serving

Directions

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, stirring frequently to prevent browning.
Add the sliced onions, leeks, and fennel to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and beginning to release their aromas.
Stir in the chopped canned tomatoes along with their juice. Cook for another 2 minutes to blend the flavors.
Add the whole fish or fish bones and heads to the pot. Pour in enough water to cover the ingredients by about 2 inches, approximately 10 cups.
Place the bouquet garni into the pot and add the orange zest and saffron threads. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer.
Simmer uncovered for 30 to 35 minutes, skimming any foam or impurities that rise to the surface. The stock will develop a deep, rich flavor from the fish.
Carefully strain the soup through a fine-mesh sieve or cheesecloth into a clean pot, pressing gently on the solids to extract as much liquid as possible. Discard the solids and bouquet garni.
Return the strained broth to the pot and bring it back to a gentle simmer. Season with salt and freshly ground black pepper to taste.
Stir in the Pernod just before serving. Ladle the soup into bowls and top each serving with a dollop of rouille and a generous sprinkle of grated Parmesan cheese.

Comments

Grocery List Plus Editorial Staff3.75

Saffron forces a special trip—Harris Teeter stocks it but at premium price (around $8–12 for a usable amount), and Pernod likewise requires a liquor store or the spirits section of a major grocer, adding friction to a weeknight. The stated 70 minutes omits the 20–25 minute simmer after fish goes in, plus prep of fennel, leek, and garlic, bringing honest time closer to 95 minutes. Fish availability and quality matter heavily here; a good firm white fish (halibut, bass, cod) runs $14–18 per pound at Charlotte chains, and you'll need 2–2.5 pounds for eight servings, driving cost per serving toward $5–6 before rouille and parmesan. The soup does not reheat gracefully—fish breaks down, and the delicate emulsion of rouille separates—making it a same-night commitment for a larger group rather than a flexible weeknight dish.