Soupe de Pêcheurs

Name: Soupe de Pêcheurs (A Rich Fish Soup)
Cuisine: France
Ingredients: ½ cup very thin vermicelli (optional); ½ teaspoon Spanish saffron (do not use the powdered kind); 1½ quarts water or 3 cups water mixed with 3 cups dry white wine; 1½ quarts water or 3 cups water mixed with 3 cups dry white wine; 1½ quarts water or 3 cups water mixed with 3 cups dry white wine; ½ cup Parmesan or Swiss cheese, freshly grated; ½ cup Parmesan or Swiss cheese, freshly grated; 3 slices good white bread for making Croutons; 1 garlic clove, peeled and crushed; 2 medium-sized potatoes; 2 medium-sized onions; 7 teaspoons olive oil; 2 fresh tomatoes, quartered, or ⅔ cup drained canned tomatoes; 2 fresh tomatoes, quartered, or ⅔ cup drained canned tomatoes; 1 teaspoon thyme; 3 2-inch pieces orange rind; 1 bay leaf; 1 fish head (snapper or bass) or 2 whiting heads; 1 fish head (snapper or bass) or 2 whiting heads; 1 or 2 fish backbones; salt; freshly ground black pepper; 1 tablespoon flour

A Rich Fish Soup

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This great fish soup is the base for the renowned bouillabaisse, and is made of the cheapest possible ingredients: fish heads and bones. Those of striped bass, red snapper, or whiting will make the best soup, since they are not oily. Either use the head and bones left over from a broiled fish dinner or ask for them at your fish dealer’s, where you might get them for nothing.

You can use this recipe as a base and add crabs, a whole firm fish, vermicelli, pasta or croutons, and

Ingredients

Europe
France
Soup
Pescatarian

Ingredients

Method