Fish Easy Entrees

Soupe de poisson (fish soup)

Name: Soupe de poisson (fish soup)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 2 onions, roughly chopped; 2 leeks (pale part only), chopped; 1kg mixed seafood (such as whole prawns, salmon and blue-eye); 1 fennel bulb, chopped; 4 tomatoes, chopped; 2 garlic cloves, chopped; 2 flat-leaf parsley sprigs, plus chopped parsley to serve; 2 bay leaves; 1 long strip pared orange rind; 1 tablespoon tomato paste; 1L (4 cups) good-quality fish stock; 2 cups (500ml) Provencal fish soup or canned lobster bisque; 1/2 cup (125ml) thickened cream; Cheesy toasts and saffron mayonnaise (optional), to serve

Rate now

15m

45m

Jump to recipe

Create a classic French fish soup with this recipe for soupe de poisson.

2 tablespoons olive oil
2 onions, roughly chopped
2 leeks (pale part only), chopped
1kg mixed seafood (such as whole prawns, salmon and blue-eye)
1 fennel bulb, chopped
4 tomatoes, chopped
2 garlic cloves, chopped
2 flat-leaf parsley sprigs, plus chopped parsley to serve
2 bay leaves
1 long strip pared orange rind
1 tablespoon tomato paste
1L (4 cups) good-quality fish stock
2 cups (500ml) Provencal fish soup or canned lobster bisque
1/2 cup (125ml) thickened cream
Cheesy toasts and saffron mayonnaise (optional), to serve

Method

1.

Heat the oil in a large saucepan over medium heat. Add the onion and leek and cook, stirring, for 2-3 minutes until they start to soften. Add seafood, fennel, tomato, garlic and parsley, then stir for 2 minutes. Add bay leaves, orange rind and tomato paste, stir to combine, then add the fish stock. Bring to the boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes or until the fish fillets have broken down. Strain through a sieve, pressing down on solids to extract the flavour.
2.

Return stock to the pan with fish soup or lobster bisque and simmer over medium heat for 10 minutes until slightly reduced. Stir in cream, then simmer for 1 minute until heated through. Ladle into warm bowls, season, then serve with extra parsley, toasts and mayonnaise, if desired.