Soupe de Poisson: French Style Fish Soup

Soupe de Poisson

  • Servings: 4
  • Difficulty: easy
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A family favorite that is full of flavor and color. Tips: if your fish smells slightly strong, soak it in milk for 20 minutes; pat dry. Costco has good fresh or frozen cod. Trader Joe's has inexpensive saffron.


Credit:  James Beard Cookbook.  1970 revision of 1959 edition.

Ingredients

  • 4 T. Olive Oil plus 2 T. Butter3 cloves
  • Garlic, minced
  • 1 Onion, chopped
  • 2 Leeks, sliced thin
  • 2 Carrots, peeled and sliced thin
  • 1 can (14 oz.) petite chopped Tomatoes
  • 1 pound boneless white Fish (cod is best), cut into bite-sized pieces
  • Enough water and/or chicken bouillon to cover, about 1-1/2 cups
  • 3 T. finely chopped Parsley
  • ½ tsp. Thyme
  • ½ tsp. Basil
  • 1 whole Bay Leaf
  • ¼ tsp. Saffron
  • 1/3 C. White Wine
  • ½ C. cut vermicelli tender
  • ½ lb. cooked shrimp meat
  • 1 C. frozen peas

Directions

Melt the butter and oil in a large, heated soup pot or Dutch oven.  Add the garlic, onion, leeks, and carrots; cook until slightly soft, about 6 minutes.  Stir frequently.  Add the tomatoes and fish; cook 5 minutes.

Add enough water and/or chicken stock to cover.  Add the parsley, thyme, basil, bay leaf, saffron, and white wine.  Stir.  Bring to boil over medium heat, cover the pan, and turn the heat to low.

At the last 10 minutes of cooking, add the vermicelli and cook without the lid.  At the last 5 minutes of cooking,  add the shrimp and peas.  If soup is too thick, add water 1/4 cup at a time, being careful not to water down the soup.

To serve, place in individual bowls one thinly-sliced French bread piece that has been lightly browned in butter.  Ladle the soup over the bread. Serve.

Scallops Saute Provencale

Shopping Tip – Buy the jumbo sized scallops; serving size is approx. 4 scallops per person. We like both the fresh and frozen.

 

Scallops Saute Provencale

  • Servings: 2
  • Difficulty: easy
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This is a great substitute for the more complex preparation of Coquille St. Jacques. The recipe calls for rolling the raw scallops in flour but it's messy so we skip that step.

Ingredients

1-1/2 pounds jumbo scallops, fresh or frozen (defrosted), rinsed in tap water

1-1/2 T. butter and 1-1/2 T. olive oil

3 cloves garlic, minced

Salt and pepper to taste

1/2 Cup parsley, chopped

Directions

Rinse and dry the scallops.  In a large skillet, heat the olive oil and melt the butter, add the scallops and cook them very quickly, frequently tossing them lightly.  While they are cooking add the garlic and mix it in well.  Then salt and pepper to taste.  When the scallops are lightly browned with a bit of crust, add the parsley and toss it around so that the scallops are nicely coated with it.  Serve with lemon wedges and Orzo pasta.