Soupe de Poissons “Fifine”

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2½-3 pounds fish for soupe de poissons
  • 2-3 tablespoons olive oil per person


Heat olive oil (2 to 3 tablespoons per person) in a large thick-bottomed casserole, and sauté sliced onions in the oil until transparent. Add garlic, chopped and seeded tomatoes, bouquet garni and bay leaf, and simmer, stirring frequently, until lightly browned. Then add fish (Fifine recommen