Soupe De Poisson

soupe de poisson

Soupe De Poisson

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Servings: 6
Calories: 379


  • 4 tbsps olive oil
  • 2 garlic cloves crushed
  • 1 large onion sliced
  • 2 leeks trimmed and finely sliced
  • 1 lb tomatoes skinned, deseeded and chopped
  • 4 tbsps tomato puree
  • 1 bay leaf
  • 3 1/4 pints fish stock
  • 2 lb mixed white fish cleaned and cut into 1 1/2 inch (3.7 cm) cubes
  • French bread


  • 4 tbsps mayonnaise
  • 1 garlic clove
  • 1/2 red chilli deseeded

to garnish:

  • paprika


  • Heat 3 tbsps of the oil in a large saucepan and fry the garlic, onion and leeks until soft. Remove one quarter of the leeks and set aside.
  • Add the tomatoes and tomato puree and cook for a further 3 minutes. Season, add the bay leaf and pour in the stock. Simmer for 15 minutes.
  • Add the fish and cook covered, for 15 minutes or until the flesh flakes easily. Remove the fish with a slotted spoon and remove all skin and bones. Reserve half the fish cubes and put the remainder in a blender.
  • Remove bay leaf from stock. Pour stock into blender with fish and blend until smooth.
  • Slice the French bread and brush with the remaining oil.
  • Bake in an oven preheated to Mark 6 (200°C) 400°F for 15 minutes.
  • Blend all the rouille ingredients together in a blender or food processor until smooth. Spread a little on the French bread.
  • Serve remainder separately, sprinkled with paprika. Return the stock mixture to pan, stir in reserved leeks and fish cubes. Reheat, float bread slices on top and serve.
Calories: 379 kcal
Carbohydrates: 12 g
Protein: 37 g
Fat: 21g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 80 mg
Sodium: 967 mg
Potassium: 1003 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 1232 IU
Vitamin C: 22 mg
Calcium: 127 mg
Iron: 3 mg
Dishes Soups
Cuisine French
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