Reviews (1) Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 01/02/2010 Had saved the leftover bones and rather large head from a 20 lb striped bass we had Christmas Ever supper. Was considering this and one other recipe for the frozen head and leftover bones. Glad we picked this one. Superb! Worth every effort to "push and squeeze every bit of liquid and solid goodness through" which probably took longer than actually cooking. Used a fish/vegetable grill pan that had 1/4" diameter holes. Something smaller would be difficult. Wife still oohing/aahing.
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Gallery Soupe de Poisson Recipe Summary Servings: 8
Ingredients Ingredient Checklist 6 tablespoons olive oil 4 garlic cloves 2 small onions, thinly sliced 2 leeks, whites only, washed and thinly sliced 1 fennel bulb, thinly sliced 1 can (18 ounces) plum tomatoes, chopped 2 pounds tiny whole fish (such as porgies or whiting), gutted with heads intact, or 4 pounds fish bones and heads 1 Bouquet Garni zest of 1 orange 3 strands of saffron Salt Pepper 1 ounce Pernod Rouille Grated Parmesan, for serving
Gallery Soupe de Poisson
Recipe Summary Servings: 8
Gallery
Soupe de Poisson
Soupe de Poisson
Soupe de Poisson
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 6 tablespoons olive oil 4 garlic cloves 2 small onions, thinly sliced 2 leeks, whites only, washed and thinly sliced 1 fennel bulb, thinly sliced 1 can (18 ounces) plum tomatoes, chopped 2 pounds tiny whole fish (such as porgies or whiting), gutted with heads intact, or 4 pounds fish bones and heads 1 Bouquet Garni zest of 1 orange 3 strands of saffron Salt Pepper 1 ounce Pernod Rouille Grated Parmesan, for serving
Directions
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic, onions, leeks, and fennel and let them sweat for about 5 minutes, stirring occasionally with a wooden spoon.
Add tomatoes and cook for another 4 to 5 minutes, then add the small fish or bones. Cook for about 15 minutes, stirring occasionally. Add water to cover, as well as the bouquet garni and orange zest. Stir well; add saffron, a dash of salt and pepper, and Pernod. Lower the heat and simmer for about an hour.
Remove pot from heat and let soup cool slightly. Taking care not to splatter or scald yourself, strain liquid into a large bowl. In the pot, crush the heads, bones, and vegetables as much as possible, then transfer that to the strainer. Push and squeeze every bit of liquid and solid goodness through with a mallet or heavy wooden spoon. Return to the pot.
Bring the soup back up to heat and serve with croutons, rouille, and some grated Parmesan on the side. The idea is to smear a little rouille on the croutons, float them in the soup as garnish, and allow guests to sprinkle cheese as they wish.
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 01/02/2010 Had saved the leftover bones and rather large head from a 20 lb striped bass we had Christmas Ever supper. Was considering this and one other recipe for the frozen head and leftover bones. Glad we picked this one. Superb! Worth every effort to "push and squeeze every bit of liquid and solid goodness through" which probably took longer than actually cooking. Used a fish/vegetable grill pan that had 1/4" diameter holes. Something smaller would be difficult. Wife still oohing/aahing.
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 01/02/2010 Had saved the leftover bones and rather large head from a 20 lb striped bass we had Christmas Ever supper. Was considering this and one other recipe for the frozen head and leftover bones. Glad we picked this one. Superb! Worth every effort to "push and squeeze every bit of liquid and solid goodness through" which probably took longer than actually cooking. Used a fish/vegetable grill pan that had 1/4" diameter holes. Something smaller would be difficult. Wife still oohing/aahing.Martha Stewart Member
Rating: Unrated 01/02/2010
Had saved the leftover bones and rather large head from a 20 lb striped bass we had Christmas Ever supper. Was considering this and one other recipe for the frozen head and leftover bones. Glad we picked this one. Superb! Worth every effort to “push and squeeze every bit of liquid and solid goodness through” which probably took longer than actually cooking. Used a fish/vegetable grill pan that had 1/4" diameter holes. Something smaller would be difficult. Wife still oohing/aahing.
Rating: Unrated
All Reviews for Soupe de Poisson
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Soupe de Poisson
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
