French Fish Soup

This is not Bouillabaisse but is a fish soup found throughout northern France. It’s quick, simple and delicious!

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Serves: 4 Print

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Ingredients

450 g (16 oz) white fish – cod, haddock, hake, whiting… whatever is cheapest – cut into chunks.
1 large onion, finely chopped
1 leek, finely chopped
5 tomatoes, chopped
2 tbsp tomato paste
1 tsp cayenne pepper (or 2 tsp if you like it a bit spicy)
2 garlic cloves, crushed
1 bouquet garni
Pinch of saffron strands
2 tbsp olive oil
Salt
Pepper

To serve

Garlic croutons
Grated emmental cheese
Crème fraiche

Instructions

Heat the oil in a large pan and sweat the onions over a medium heat for 2-3 minutes.
Add the leek, tomatoes and garlic and continue for cook for another 3-4 minutes.
Mix in the fish then add 1200 ml (40 fl oz) water, 250 ml (8 fl oz) alcohol-free white wine (or water), the tomato paste, cayenne pepper, saffron and bouquet garni. Season with salt and pepper.
Bring to the boil, cover and simmer for 1½-2 hours.
Allow to cool slightly. Remove the bouquet garni and process with a hand-blender or in a food processer. Adjust the seasoning, bring back to the boil and serve.

Titli's Tips

Serve with garlic croutons, grated Emmental and crème fraiche. This soup is traditionally served with something called ‘Rouille’ but it’s much easier to serve with crème fraiche.

Nutrition Facts

Amount Per Serving % Daily Value

Calories 220 11%

Calories from Fat 72

Total Fat 8.1g 12%

Saturated Fat 1.2g 6%

Unsaturated Fat 6.3g

Amount Per Serving % Daily Value

Total Carbohydrate 15.4g 5%

Dietary Fibre 3.6g 14%

Sugars 7.6g

Protein 22.7g 45%