This is the best and easy way to prepare your fish soup. Ask your fishmonger to clean and chop the fish heads for you. He must remove gills and eyes for you. This is the traditional fish soup recipe of french Mediterranean coasts. All the flavors of the Provencal coasts are bounds in the soup.
Time: 4 hours
Serves: 12 to 16
- 4 tablespoons olive oil
- 4 pounds chop snapper heads, gills and eyes removed
- 1-½ cups dry white wine
- 1 orange, skin grated, peeled and quartered
- 1 large carrot, sliced
- 2 medium onions, peeled and sliced
- 1 head garlic, spit in half
- 2 branches of celery, sliced
- 1 small head of fennel, sliced
- 1 teaspoon dries thyme
- 1 teaspoon dries rosemary
- 5 bay leaves
- 1 can = 28 Fl oz crushed tomato
- 1 can = 5.5 Fl-oz tomato paste
- 1 gram saffron crocus
- ¼ teaspoon chili powder
- 4 to 5 quarts or liters cold water
Place the chop fish heads in a large bowl, and wash with running cold water over or until the water stay clear. This should take about 20 minutes, during this time prepare and chop all vegetables in medium Mirepoix. Strain fish heads in colander.
Place a large stockpot on medium heat, add olive oil and fish heads, cook slowly for 5 minutes. Add wine and cook for 5 more minutes, stirring occasionally. Add chopped vegetables, orange zest and quartered, thyme, rosemary, bay leaves, crushed tomato, tomato paste, saffron, salt, pepper, chili, water. Mixed well and bring to a boil, stirring occasionally. Simmer for about 3 hours on medium-low heat, stirring time-to-time making sure that nothing attached to the bottom.
Pass fish soup through a vegetable mill, to extract maximum flavors and discard bones. Cool the soup and refrigerate overnight. Before boiling the soup again, discard excess fat on the top. When the soup is hot taste and rectify the seasoning if desired.
Served with, crostinis grated Gruyere and Provencal Rouille sauce.
Oysters veloute with paprika oil
A delicious velouté, creamy and delicate, the soup combines lovely flavors and delicate textures, a very nice winter soup.
For the soup
- 3 ounces butter
- 1 large carrot, cut into small cubes = (1 cup)
- 1 chopped onions, cut into small cubes = (1 cup)
- 1 celery heart, cut into small cubes = (1 cup)
- 7 chopped garlic cloves
- 3 tablespoons vegetable oil
- 3 ounces flour
- 1- 1/2 teaspoons ground cumin
- 1- 1/2 teaspoons ground fennel
- 1-gram saffron
- 2 bay leaves
- 1 cup dry white wine
- 4 cups fish stock
- 1 lb fresh oysters without the shell
- 1 cup whipping cream (35% fat)
- 2 potatoes, cut into small cubes = (2 cups)
- Sea salt and white pepper to taste
- 6 teaspoons sour cream
- 6 dill sprigs
In a saucepan, warm up the vegetable oil with the butter on low heat. Sweat the onion, carrot, the celery, garlic and sweat for five minutes. Stir frequently to avoid any color on the vegetables. Add the flour, the cumin, the fennel, the saffron and bay leaves, stir and deglaze with one cup of white wine and whisk in the fish stock slowly. Simmer 20 minutes on low to medium heat.
Using a blender, process half of the oysters and reserve the other half for garnish. Diced and reserved the remaining oysters into refrigerator. Add the processed oysters to the soup and let cook for 5 minutes. Add the cream, and the diced potatoes. Taste and rectify seasoning with salt and white pepper.
When you are ready to serve the soup remove the bay leaves, add the raw diced oyster and cook for 2 minutes. Serve garnish with sour cream, dill and cold paprika oil.
Note: If you like the consistency, you are done. If the soup is too thin, in the boiling soup, add a little bit of cornstarch dissolved in cold water it will thicken the soup. If it is too thick, add the reserve juice to make it thinner.
- 1/2-cup sunflower oil
- 2 teaspoon paprika powder
- 1 coffee filter
Bring to boil vegetable oil with paprika powder, and turn of. Let infuse 10 minutes and allow to cool slightly. Strain through a coffee filter, reserve in squeeze bottle and refrigerate.