French Fish Soup
Healthy, because
Even smarter
This delicious soup is low in carbs but rich in lean protein thanks to the fish.
Serve this soup with pieces of whole wheat baguette for added fiber.
Ingredients
- For the soup
- 7 ozs fillets Sea bream (substitute Porgy, Bluefish, Rockfish)
- 7 ozs Salmon (fillets)
- 7 ozs Halibut (fillets)
- 7 ozs Sea bass (fillets)
- 2 size onions
- 2 ½ lbs potatoes (waxy, medium-sized)
- 3 Beefsteak tomato
- ½ bunch parsley (fresh leaves)
- 2 sprigs thyme (fresh leaves)
- 1 sprig Sage (fresh leaves)
- 4 Tbsps olive oil
- 1 bay leaf
- 1 generous pinch Saffron
- 1 Orange
- Sea salt
- black pepper (freshly ground)
- 1 pc Star anise (whole)
- 4 ½ cups Vegetable broth
- For the croutons
- 1 Baguette
- 2 Tbsps vegetable oil
- 1 garlic clove (clove)
- For the rouille
- 1 chili pepper (dried)
- 2 garlic cloves (cloves)
- 6 slices potatoes
- 2 egg yolks
- ¼ cup vegetable oil
- ½ cup fish stock (chilled)
- salt (kosher)
- black pepper (freshly ground)
Preparation steps
For the soup: Cut all fish into bite-size pieces. Peel onions, cut in half lengthwise and cut into strips. Peel and thinly slice potatoes. Blanch peel, quarter, core and finely dice tomatoes.
Rinse herbs and shake dry.
Heat oil in a saucepan and fry onions until soft. Add potato slices, diced tomatoes and herbs and spices. Peel orange with a sharp knife and add peel to pan.
Fry briefly and deglaze with star anise. Simmer over low heat for about 20 minutes. Add fish pass and broth and bring to a boil. Reduce heat and simmer for another 20 minutes. Remove star anise. Leave until done.
For the croutons: Slice baguette. Heat oil in a pan and toast baguette briefly on both sides. Peel garlic and cut in half, then rub into baguette slices.
For the rouille, (thick sauce): Remove 6 potato slices from soup. Combine with dried chile and garlic in a blender and puree. Blend in egg yolks, oil and broth. Add enough oil to form a creamy mayonnaise. Season with salt and pepper.
Remove herbs from soup. Ladle soup into bowls and garnish with parsley. Serve with croutons and rouille.
