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Soupe de Poisson

Page history last edited by debrarian 7 years, 1 month ago

from Pierre Franey, The 60-Minute Gourmet

 

 

3 T olive oil 

¼ c finely chopped onion 

1 t finely chopped garlic 

½ c chopped green pepper 

½ c chopped leeks, optional. (I use extra onion) 

½ c finely chopped carrots 

1 hot red pepper, crumbled (or red pepper flakes) 

1 bay leaf 

½ t thyme 

1 c dry white wine 

1 c chopped fresh or canned tomatoes 

½ lb potatoes 

1 c water 

1 ¼ lb white-fleshed, non-oily fish such as cod, cut into large chunks 

½ pint bay scallops 

1 c heavy cream (okay with milk) 

¼ c finely chopped fresh parsley 

Salt and freshly ground pepper 

16 toasted croutons (recipe below)

 

Heat oil in a kettle and add onion, garlic, green pepper, leeks, and carrots. Cook, stirring often, until the onions are wilted. 

Add the crumbled red pepper, bay leaf, thyme, wine, and tomatoes. Bring to boil. 

Peel and dice potatoes. Drop into cold water briefly. Drain. Add potatoes to soup. 

Cover closely and cook about 15 minutes. 

Add water. Uncover and cook 5-10 minutes, until potatoes are tender. 

Add the fish and scallops and simmer 2-3 minutes. Do not overcook or fish will fall apart. Add cream and bring just to the boil. The soup must be piping hot. 

Gently stir in the parsley and add salt and pepper to taste. Add one or two croutons to each serving and serve the remainder on the side.

 

Four servings.

 

Croutons

 

Half a loaf of French bread 

1 clove garlic, peeled and left whole 

¼ cup olive oil. 

Rub the outside crust of the bread all oveer with garlic. 

Cut bread into thin slices. Arranges slices on baking sheet and sprinkle with oil. 

Broil until golden on one side. Turn and brown lightly on the other side. 

(Parsley important, as are croutons with their garlicky taste. The latter also give body to the soup.)

 

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