Name: My Favorite Fish Soup
Yield: Serves 6 to 8
Cuisine: France
Ingredients: ½ pound shiitake, domestic, or field mushrooms; 3 sprigs fennel tops; 1 cup dry white wine; 1½ teaspoons chopped fresh thyme; 6 pounds fish carcasses and heads; 1 large bouquet garni of thyme, bay leaves, leek tops, parsley; 1 cup rouille; 4 large ripe tomatoes, chopped; ½ cup olive oil; 2 large onions, peeled, thinly sliced; 2 quarts rich fish stock; salt and freshly ground pepper; ½ pound small pasta shapes; ½ teaspoon saffron threads; 24 croutons; 10 cloves garlic; 1 piece orange zest, 3 by 1 inch

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

This is the soup I cooked for Julia Child in the south of France and later made for Elizabeth David in London with success. So I call it “My Favorite Fish Soup.” If you go all the way and use shellfish as well as fish carcasses, the ingredients are costly. A very good, though not sublime, version can be achieved using only the heads and backbones of non-oily white-fleshed fish: cod, bass, ro