Fish Soup



🛒Ingredients (Grocery List)


  • 3 pounds of at least 3 different kinds of Fish fillets (such as Sea Bass, Haddock, Halibut, Cod), cut into 2-inch pieces

  • 1-pound Mussels or Clams

  • 1 pound Squid or Crab

  • 1/4 cup extra Virgin Olive Oil

  • 1 cup Onions, thinly sliced

  • 2 Leeks, white and light green parts only, thinly sliced

  • 1/4 Fennel bulb, thinly sliced, or 1 tsp fennel seeds

  • 2 Garlic Cloves, crushed

  • 3 large Tomatoes, roughly chopped

  • 1 Bay Leaf

  • 3 sprigs fresh Thyme

  • 1/2 tsp Saffron threads

  • 1 long, wide strip Orange Zest

  • 1 cup Clam Juice or Fish Stock

  • Salt and Pepper

  • Sliced toasted French Bread


🍴Serves: 6

⏰Prep Time: 20 min

⏱️Cook Time: 60 min


🥣Instructions

1. Heat 1/4 cup of Olive Oil in a large (6-8 quart) pot on medium high heat. When the Oil is hot, add the Onions, Leeks, and Fennel. Stir to coat the Vegetables with the Olive Oil. Cook on medium heat until softened but not browned, about 10-15 minutes.

2. Add the crushed Garlic, chopped Tomatoes, Bay leaf, Thyme, Saffron, Salt, and Orange Zest. Cook until the Tomatoes are soft and broken down, about 10 more minutes.

3. Bring 2 cups of water to a boil. Lay the Fish pieces over the Vegetable mixture and pour over with 2 cups of boiling water. Add Clam juice or Fish Stock. Bring everything to a boil, reduce to a simmer, and cook, uncovered, for about 5 minutes.

4. Add the Mussels, Squid, and/or Crab, pushing aside the Fish so that the Shellfish is now covered in liquid, and simmer for 10 minutes more, uncovered.

5. Add freshly ground Black Pepper, and more salt to taste. Remove the Bay Leaves, Thyme sprigs, and Orange Zest from the broth.

6. To serve, remove the fish and Shellfish to a platter to keep warm. Place a thick slice of crusty French Bread (plain or lightly toasted) in each bowl and put a dollop of the rouille sauce on top of the Bread.

7. Rouille Sauce: Put 1 tablespoon hot Fish Stock into the bottom of a blender. Add 2 cloves of Garlic, peeled and 1 small Red-Hot Pepper, 1/2 teaspoon Salt and 1/4 cup soft white Bread, pulled into bits. Blend until very smooth. With the blender still running, add 1/2 cup Olive Oil slowly and stop the blending as soon as the oil disappears. Set aside.