Soupe de Poisson à la Sétoise

Name: Soupe de Poisson à la Sétoise (Fish Soup with Vermicelli)
Yield: Serves 4
Cuisine: France
Ingredients: Aioli; 4 oz (125 g) vermicelli; 2 leeks, chopped; 2 tomatoes, peeled, de-seeded and chopped; Olive oil; 1 bottle dry white wine; 1 red pepper, de-seeded and chopped; 1 bouquet garni; Salt and pepper; Salt and pepper; 2 lb (1 kg) fish (bass, whiting, dab, mullet, hogfish, small crabs, langoustes); 2 lb (1 kg) fish (bass, whiting, dab, mullet, hogfish, small crabs, langoustes); 2 lb (1 kg) fish (bass, whiting, dab, mullet, hogfish, small crabs, langoustes); 2 lb (1 kg) fish (bass, whiting, dab, mullet, hogfish, small crabs, langoustes); 2 lb (1 kg) fish (bass, whiting, dab, mullet, hogfish, small crabs, langoustes); 2 lb (1 kg) fish (bass, whiting, dab, mullet, hogfish, small crabs, langoustes); 2 onions, chopped; 4 cloves garlic, minced; 2 lb (1 kg) fish (bass, whiting, dab, mullet, hogfish, small crabs, langoustes); 2 lb (1 kg) fish (bass, whiting, dab, mullet, hogfish, small crabs, langoustes)

Fish Soup with Vermicelli

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

2 lb (1 kg) fish (bass, whiting, dab, mullet, hogfish, small crabs, lango

Europe
France
Lauguedoc
Pescatarian
Mediterranean
Soup

Method

Gut and wash the fish and cut into chunks. Split the langoustes down the middle. The crabs should be cooked whole.

Fry the onions, garlic, leeks and tomatoes in the olive oil. Add the wine, red pepper, bouquet garni and 1¼ pints (750