Soupe de Poisson

Name: Soupe de Poisson
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Monegasque
Ingredients: 1 kg small rock fish, cleaned; 2 onions, chopped; 3 tomatoes, chopped; 4 cloves garlic; 1 fennel bulb, chopped; 200ml dry white wine; 2 tbsp tomato paste; Pinch of saffron; 2 strips orange peel; 3 tbsp olive oil; Salt and pepper; Croutons and rouille for serving

Suppa de Pefo (SOO-pah deh PEH-foh)

Mediterranean Fish Soup

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 218 kcal

A deeply flavored, russet-hued soup made from small Mediterranean rock fish, strained to velvety smoothness and served with rouille and croutons.

Nutrition & Info

Protein 18.0g

Carbs 14.0g

Fat 10.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ gluten ⚠ eggs

Equipment Needed

large heavy pot food mill or blender fine-mesh sieve

Presentation Guide

Vessel: deep soup bowl

Garnishes: rouille croutons, grated Gruyere

Accompaniments: crusty bread

Ingredients

1 kg small rock fish, cleaned
2 onions, chopped
3 tomatoes, chopped
4 cloves garlic
1 fennel bulb, chopped
200ml dry white wine
2 tbsp tomato paste
Pinch of saffron
2 strips orange peel
3 tbsp olive oil
Salt and pepper
Croutons and rouille for serving

Instructions

1
Saute onions, fennel, and garlic in olive oil until soft. Add tomato paste and cook 2 min.
2
Add fish, tomatoes, white wine, saffron, orange peel, and enough water to cover. Bring to a boil.
3
Simmer vigorously for 30 min, breaking up the fish as it cooks.
4
Pass everything through a food mill, then strain through a fine sieve, pressing hard to extract all flavor.
5
Return soup to the pot, season with salt and pepper, and reheat gently.
6
Serve with croutons spread with rouille floated on top.

💡

Did You Know?

The best fish soups are made with small, bony rock fish that are too ugly to sell at market but have the most intense flavor.

Chef's Notes

Equipment Tips

large heavy pot
food mill or blender
fine-mesh sieve

Garnishing

rouille croutons, grated Gruyere

Accompaniments

crusty bread

The Story Behind Soupe de Poisson

Fish soup has been made along the Monaco coast since antiquity, when fishermen would use their unsellable catch to feed their families. The technique of cooking the fish to dissolution and straining creates a soup of remarkable intensity. The saffron and orange peel reveal the trade routes that connected Monaco to the wider Mediterranean world.

🕐 Traditionally enjoyed dinner starter 📜 Origins: Ancient Mediterranean

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