Making a Pureed Fish Soup

There are many types of puréed fish soup, the most famous of which is the classic French soupe de poissons from Marseille, made with a variety of Mediterranean fish. Another French classic is the bisque, a velvety smooth purée of shellfish, traditionally lobster. The techniques for making these soups are similar; here a puréed crab soup is shown.

1. Soften chopped carrot, onion, potato and celery in butter in a heavy-based pan. Add about 12 small crabs and stir over a moderate heat until deep brown.

   

2. Flambé a few spoonfuls of brandy and pour over the crab, then sprinkle in 2 tbsp plain flour and stir for 1-2 minutes until the flour has mixed completely with the liquid.

   

3. Add 2 litres fish stock, 150 ml dry white wine, 2 tbsp tomato purée, 1 bouquet garni and seasonings to taste. Cover and simmer for 45 minutes.

   

4. Discard the bouquet garni and work the mixture in a food processor.

   

5. Transfer the mixture to a very fine sieve (a conical one is best) and press through with ladle. Reheat and enrich with cream (see box).