Georgiana’s fish soup

Georgiana’s fish soup

Soupe de poisson de georgiana

By
From
Luke Nguyen's France
Serves
4-6
Photographer
Alan Benson

This hearty French winter soup is an incredible combination of chunky fish pieces, vegetables and warming broth. With homemade croutons and garlic mayo on the side, you can’t go wrong with this recipe.

Ingredients

Quantity Ingredient
300g monkfish fillets, cut into 3 cm cubes, (or another deep-sea fish, such as cod)
10 saffron threads
60ml lemon juice
140ml olive oil
1 onion, chopped
1/2 fennel bulb, roughly chopped
2 garlic cloves, peeled and bruised
6cm knob of fresh ginger, peeled and roughly chopped
2 tablespoons tomato paste
1 large tomato, roughly sliced
1 small carrot, roughly chopped
1/2 teaspoon cayenne pepper
300g whole, small seasonal rockfish or similar fish, such as red mullet or scorpion fish
1 bouquet garni
1 large zucchini, chopped
2 tablespoons pastis or ouzo
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped spring onion

To serve

Quantity Ingredient
Rouille
Croutons

Method

  1. Put the monkfish in a bowl. Add the saffron, lemon juice, 2 tablespoons of the olive oil and a pinch of sea salt and gently mix together. Marinate for 20 minutes.
  2. Meanwhile, heat a large saucepan over medium heat. Add 60 ml of the olive oil, then sauté the onion for 4 minutes, or until soft and fragrant. Add the fennel and cook for a further 2 minutes.
  3. Add the garlic, ginger and tomato paste. Cook, stirring, for 3 minutes, then stir in the fresh tomato, carrot and cayenne pepper. Add the whole rockfish and bouquet garni, pour in 1 litre water and bring to the boil. Reduce the heat to medium and simmer, uncovered, for 20 minutes.
  4. Remove the soup from the heat and strain using a sieve or chinois. Press the fish bones and flesh through the sieve, to extract all the flavours. Return the strained broth to the saucepan, then bring back to a gentle simmer over medium heat.
  5. While the soup is simmering, prepare the zucchini. Heat a frying pan over medium heat. Add the remaining 2 tablespoons olive oil, then cook the zucchini for 3 minutes on each side, or until golden. Remove from the pan and set aside.
  6. Add the pastis to the soup and return to the boil. Add the marinated monkfish, reduce the heat and simmer for 2 minutes. Turn off the heat.
  7. Ladle the soup into shallow serving bowls. Top with the zucchini, then garnish with the parsley and spring onion. Spread the rouille onto the croutons and serve with the soup.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again