Soupe de Poisson - Marseille Fish Soup

Dive into a culinary journey to the French Mediterranean coast with this traditional Marseille Fish Head Soup, or "Soupe de Poisson." This rich and aromatic soup serves as the base for the iconic Bouillabaisse, capturing all the vibrant flavors of Provence. Perfect for a cozy dinner, it brings the essence of the sea directly to your table.

Ingredients

🫒 2 tablespoons olive oil
🐟 3 pounds red snapper fish bones and trimmings (including head, cleaned but not gutted) (Or Mediterranean fish for more authenticity)
🍷 1 cup white wine
🍊 1 orange (cut into quarters, zest included)
🧅 1 onion (chopped)
🥕 1 medium carrot (chopped)
🌿 1 branch celery (chopped)
🥗 1/2 fennel bulb (chopped)
🍃 3 bay leaves
🌿 1 sprig fresh thyme
🌿 1 sprig fresh rosemary
🧄 1 head garlic (halved)
🌶️ 1/2 teaspoon cayenne pepper
🧴 2 tablespoons tomato paste
🍅 1 cup tomato puree
💦 2 quarts cold water
🍾 Optional: 1/4 cup Pernod or Ricard (anise-flavored liquor)
🧀 Grated Gruyère cheese (for serving)

Instructions

1- Prepare the Fish:

• Thoroughly rinse the fish bones and head under cold water until the water runs clear, removing all blood. Let them drain.

2- Sauté the Fish:

• Heat a large pot over medium heat. Add the olive oil followed by the fish bones. Sauté for about 5 minutes, stirring occasionally.

3- Deglaze with Wine:

• Pour in the white wine and cook for an additional 5 minutes, allowing the alcohol to evaporate and flavors to meld.

4- Aromatic Infusion:

• Add the chopped onion, carrot, celery, fennel, and aromatic herbs to the pot.
• Squeeze the juice from the orange quarters into the pot, adding the squeezed quarters for extra flavor. Stir well.

5- Spicing the Soup:

• Include the bay leaves, thyme, rosemary, garlic, orange zest, saffron, cayenne pepper, tomato paste, and tomato puree.
• Mix everything thoroughly to combine flavors.

6- Simmer the Soup:

• Pour in the cold water and stir. Bring the mixture to a boil.
• Once boiling, lower the heat and let it simmer uncovered for about 2 hours, allowing the flavors to develop deeply.

7- Finishing Touches:

• For an additional layer of flavor, add the Pernod or Ricard and let simmer for a few more minutes.

8- Strain the Soup:

• Using a food mill or sieve, strain the soup, pressing down to extract as much flavor from the solids as possible. Discard the solids.

9- Serve:

• Pour the strained soup into bowls. Garnish with grated Gruyère cheese and serve with crusty bread.

Prep Time: 30 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 45 minutes
Servings: 4-6
Equipment: Large pot, food mill or sieve

Cooking Tips:

• Speak with your local fishmonger to get the freshest fish and bones available to enhance the soup's flavor.
• Adding Pernod or Ricard provides a lovely licorice note, but it is optional.

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Marseille Fish Soup (Soupe de Poisson)