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Soupe De Poissons Dieppoise - Spicy French Fish Soup

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“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.”
READY IN:
2hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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