Soupe De Poissons Dieppoise - Spicy French Fish Soup

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 lb cod or 1 lb haddock or 1 lb hake or 1 lb bar fish or 1 lb sole, skinned & boned & chopped into small pieces
• 2 onions, peeled & chopped finely
• 2 garlic cloves, peeled & minced
• 2 tablespoons olive oil
• 2 leeks, cleaned & chopped finely
• 1 lb tomato, finely diced
• 2 tablespoons tomato paste
• 2 glasses dry wine
• 2 pints water
• bouquet garni
• 1 -2 teaspoon cayenne pepper
• 1 pinch saffron
• salt
• ground pepper
• fennel seed
• 2 -3 tablespoons rouille french garlic and cayenne pepper mayonnaise
• 4 ounces garlic-flavored croutons
• 2 -4 ounces grated emmenthaler cheese or 2 -4 ounces grated gruyere cheese

Recipe

• 1 in a large marmite or stock pot, sweat the minced onion in the olive oil.
• 2 add the chopped tomatoes, leek, & crushed garlic, mix well and cook for about 2-3 minutes.
• 3 add the fish pieces & stir, letting it all amalgamate gently.
• 4 add the tomato paste with the wine & the water, then season with the salt & pepper, finally adding the fennel & cayenne pepper. mix well again.
• 5 cover and cook for 1 ½ - 2 hours over medium heat.
• 6 when finished, puree with a hand held blender or mixer.
• 7 bring to a boiling point and mix again to refine the soup.
• 8 add the saffron and correct the seasoning.
• 9 serve with garlic croutons, rouille and grated cheese.