Soupe de Poissons à la Sétoise
This rich velevety French fish soup from Sète, comes together from scraps yet it's incredibly flavorful.
Servings 6 cups
Calories 267kcal
Ingredients
- 1 kilogram fish bones
- 2 teaspoons salt
- 1 tablespoon olive oil
- 280 grams onions (~ 1 large onion)
- 90 grams celery (~1 rib)
- 90 grams fennel (1 small bulb)
- 28 grams garlic (4 large cloves)
- 2 teaspoons fennel seeds
- 1 cup white wine
- 4 cups water
- 1 can whole stewed tomatoes (400 grams/14 ounces)
- 4 sprigs fresh thyme
- 2 sprigs flat-leaf parsley
- ½ teaspoon saffron threads (crushed)
- salt (to taste)
- pepper (to taste)
- 1 tablespoon Pernod (optional)
- flat-leaf parsley (minced for garnish)
- Comté cheese (grated for garnish)
Instructions
- 1 day before you plan to make the soup, thoroughly wash the 1 kilogram fish bones using a spoon and clean brush to scrape away any clotted blood and remaining organs under cold running water. Thoroughly dry the fish and then set the pieces on a stainless steel wire rack set on top of an oven-safe tray.1 kilogram fish bones
- Sprinkle the fish evenly on all sides with the 2 teaspoons salt and then leave it uncovered in the refrigerator for 24 hours.2 teaspoons salt
- When you're ready to make the soup, preheat the oven to 450 degrees F. Drain any excess water that's dripped off the fish from the tray and roast the fish on the rack until golden brown 15-20 minutes.
- While the fish is roasting, add the 1 tablespoon olive oil, 280 grams onions, 90 grams celery, 90 grams fennel and 28 grams garlic to a large heavy bottomed pot and sauté over medium heat until lightly browned and starting to caramelize (about 20 minutes).1 tablespoon olive oil, 280 grams onions, 90 grams celery, 90 grams fennel, 28 grams garlic
- Add the 2 teaspoons fennel seeds and sauté until fragrant (another minute or two).2 teaspoons fennel seeds
- Deglaze the pan with the 1 cup white wine, scraping any browned bits off of the bottom of the pan. Boil the mixture until it no longer smells like alcohol.1 cup white wine
- Add the 4 cups water, 1 can whole stewed tomatoes, 4 sprigs fresh thyme, 2 sprigs flat-leaf parsley, and ½ teaspoon saffron threads. Add the roasted fish, partially cover and simmer for 1 hour, stirring occasionally to break up the pieces of fish.4 cups water, 1 can whole stewed tomatoes, 4 sprigs fresh thyme, 2 sprigs flat-leaf parsley, ½ teaspoon saffron threads
- When the soup is done cooking, use tongs or chopsticks to pick any large thick bones from the soup that might damage your food processor, like pieces of the head and spine.
- Ladle the soup de poisson into a food processor and pulse 3-4 times until it's about the consistency of chunky salsa. Do not over process it.
- Pass the soup through a wire mesh strainer pressing firmly down on the solids to extract as much liquid as possible. You can also use a food mill if you have one.
- The solids should be very dry if you've pressed hard enough.
- Put the solids back in the pot along with 2 cups of water and bring the mixture to a boil. Pass the mixture back through a strainer, pressing on the solids to extract as much liquid as possible.
- Reheat the soup de poisson and finish by adjusting salt and pepper to taste and adding the 1 tablespoon Pernod. Serve and garnish with chopped flat-leaf parsley and grated Comté cheese.salt, 1 tablespoon Pernod, flat-leaf parsley, Comté cheese, pepper
Nutrition
Calories: 267kcal | Carbohydrates: 12g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 993mg | Potassium: 866mg | Fiber: 3g | Sugar: 5g | Vitamin A: 230IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 2mg