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.

Mexican Dry Soup with Vermicelli – Sopa Seca

Today is the feast day of Our Lady of Guadalupe.  She is the patron saint of The Americas.

“Guadalupe:  the Miracle and the Message” is a very enjoyable film documentary narrated by actor Jim Caviezel.

In our small way we celebrate by watching this film and reading about Mary’s apparition.

We also plan to prepare a simple Mexican meal at home.

Shopping Tip:  We buy Mexican short vermicelli known as fideo at the grocers.

Mexican Vegetable Soup with Vermicelli

Sopa seca, like many famous terms in Mexican cuisine, is the down-to-earth description of a magnificent dish. Broth is absorbed by rice or noodles during cooking; serve the dry soup as a separate course or as a side dish.

Credit:  Sunset Mexican Cookbook:  Classic & Contemporary Recipes. 1989 Edition

Ingredients

  • 8 ounces Mexican vermicelli pasta, cut short
  • 2 T. butter
  • 3 T. cooking oil
  • 1 medium-size onion, chopped
  • 2 cloves garlic, minced
  • 1 4-oz. can chopped Anaheim chilies, e.g., Ortega brand
  • 1 15-oz. can petite diced tomatoes with juice
  • 1 tsp. dried oregano leaves
  • 1 Cup fresh or frozen thawed peas
  • 2 Cups chicken broth
  • Salt and pepper

Directions

Heat butter and oil in a 2-1/2 quart saucepan over medium-high heat.  Add onion, garlic, and chilies and cook, stirring, until soft (about 5 minutes).  Add noodles and stir well; continue to cook, stirring constantly, for 2 more minutes.  Add tomatoes, oregano, peas, and broth and bring to a boil.  Reduce heat, cover, and lower heat.  Simmer until liquid is absorbed (about 15 minutes).  Season to taste with salt and pepper.

Substitution:  replace the onion and chilies with 1 can of Ro-tel  brand tomatoes and chilies.