Soupe De Poissons Dieppoise - Spicy French Fish Soup

Name: Soupe De Poissons Dieppoise - Spicy French Fish Soup
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 serving(s)
Ingredients: 1 lb bar fish or 1 lb sole, skinned & boned & chopped into small pieces; 2 onions, peeled & chopped finely; 2 garlic cloves, peeled & minced; 2 tablespoons olive oil; 2 leeks, cleaned & chopped finely; 1 lb tomatoes, finely diced; 2 tablespoons tomato paste; 2 glasses dry white wine; 2 pints water; bouquet garni; 1 -2 teaspoon cayenne pepper; 1 pinch saffron; salt; ground pepper; fennel seed; 2 -3 tablespoons rouille french garlic and cayenne pepper mayonnaise; 4 ounces garlic-flavored croutons; 2 -4 ounces grated emmenthaler cheese or 2 -4 ounces grated gruyere cheese

Submitted by French Tart

"Most coastal regions in France have their own special seafood & fish recipes; this is an incredibly tasty soup from the Northern French port of Dieppe. It is a meal in itself - a tangy fish soup served with Rouille, garlic croutons and grated Gruyere or Emmenthal Cheese. There is a hidden "kick" by way of the added Cayenne pepper, which marries so well with the tomatoes & fish. I have posted a recipe for Rouille in RecipeZaar - this is an essential extra, the literal translation meaning "Rust" which points towards the colour - it is a very garlicky & hot mayonnaise based sauce."

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photo by Heydarl

Ready In:: 2hrs 10mins
Ingredients:: 18
Serves:: 4

ingredients

1 1 lb bar fish or 1 lb sole, skinned & boned & chopped into small pieces
2 onions, peeled & chopped finely
2 garlic cloves, peeled & minced
2 tablespoons olive oil
2 leeks, cleaned & chopped finely
1 lb tomatoes, finely diced
2 tablespoons tomato paste
2 glasses dry white wine
2 pints water
bouquet garni
1 -2 teaspoon cayenne pepper
1 pinch saffron
salt
ground pepper
fennel seed
Garnish
2 -3 tablespoons rouille french garlic and cayenne pepper mayonnaise
4 ounces garlic-flavored croutons
2 -4 ounces grated emmenthaler cheese or 2 -4 ounces grated gruyere cheese

directions

In a large Marmite or Stock Pot, sweat the minced onion in the olive oil.
Add the chopped tomatoes, leek, & crushed garlic, mix well and cook for about 2-3 minutes.
Add the fish pieces & stir, letting it all amalgamate gently.
Add the tomato paste with the wine & the water, then season with the salt & pepper, finally adding the fennel & cayenne pepper. Mix well again.
Cover and cook for 1 ½ - 2 hours over medium heat.
When finished, puree with a hand held blender or mixer.
Bring to a boiling point and mix again to refine the soup.
Add the saffron and correct the seasoning.
Serve with garlic croutons, rouille and grated cheese.

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Reviews

This was so different from anything I've ever made or eaten before. I was skeptical while it was cooking, but the end results was lovely. The rouille & gruyere cheese really made the dish, so don't leave them out. Thanks FT for sharing this recipe.

Heydarl
This smelled GREAT while cooking, although I know I added way too much pepper, as the end result was very, very, very spicy. I used cod and sauvignon blanc for the wine. I think the amount of liquids may need to be increased the next time I make this. The combination of the rouille with this is very intense, so again watch the spices--and don't overdo the saffron. Thanks for the recipe.

WillieStylie

RECIPE SUBMITTED BY

French Tart

277

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