Soupe de Poisson

Name: Soupe de Poisson (Fish Soup)
Yield: Serves 6
Cuisine: France
Ingredients: 2 sticks celery, chopped; 1 leek, chopped; 2 tablespoons olive oil; 2 tomatoes, peeled, de-seeded and chopped; 1 carrot, chopped; 2 cloves garlic, minced; 2 lb (1 kg) mixed fish (mullet, conger eel, girella, hogfish, etc.), gutted and washed; 2 lb (1 kg) mixed fish (mullet, conger eel, girella, hogfish, etc.), gutted and washed; 2 lb (1 kg) mixed fish (mullet, conger eel, girella, hogfish, etc.), gutted and washed; 2 lb (1 kg) mixed fish (mullet, conger eel, girella, hogfish, etc.), gutted and washed; 1 frond fresh fennel or ½ coffeespoon dried fennel; 1 onion, finely sliced; 1 bayleaf; 1 frond fresh fennel or ½ coffeespoon dried fennel; 2 handfuls vermicelli; Gruyère or Parmesan cheese, grated; Gruyère or Parmesan cheese, grated; 2 lb (1 kg) mixed fish (mullet, conger eel, girella, hogfish, etc.), gutted and washed; Pinch of saffron; Salt and pepper; Salt and pepper

Fish Soup

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

2 cloves garlic, minced
1 carrot, chopped
1 leek, chopped

Europe
France
Pescatarian
Provence
Mediterranean
Soup

Method

In a large saucepan fry the garlic, carrot, leek, celery and tomatoes in the olive oil. Allow to brown slightly before adding the onion, fennel and the bayleaf. Pour in 3½ pints (2 litres) cold water and