Soupe de Poissons (French Fish Soup) 🍲🐟
A rich and flavorful French fish soup with a delicate saffron-infused broth—perfect for a cozy and comforting meal!
Ingredients
500 g (1.1 lbs) white fish fillets
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 leek, sliced
400 g (14 oz) tomatoes, chopped
1 liter (4 cups) fish stock
100 ml (⅓ cup) white wine
1 tsp saffron threads
1 tsp paprika
Salt and pepper, to taste
Croutons and aioli, for serving
Instructions
Sauté the aromatics: Heat olive oil in a large pot. Sauté the onion, garlic, and leek until softened and fragrant.
Add the base ingredients: Stir in the chopped tomatoes, paprika, saffron, salt, and pepper. Cook for about 5 minutes.
Simmer the broth: Pour in the fish stock and white wine. Bring to a gentle boil, then reduce the heat and let it simmer for 20 minutes.
Cook the fish: Add the white fish fillets and let them cook for about 10 minutes until tender and flaky.
Blend or leave chunky: Blend the soup until smooth for a velvety texture, or leave it chunky for a more rustic style.
Serve: Ladle the soup into bowls and garnish with croutons and a dollop of aioli for an authentic French touch.
Enjoy this elegant yet comforting dish with a side of crusty bread and a glass of white wine! 🍷✨