Soupe de Poisson — Print Recipe

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

Ingredients

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.