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Soupe de Poissons Monégasque
A rich and flavorful fish soup, a staple of Monegasque cuisine, featuring a variety of local fish and aromatic Provençal herbs.
🧂 Ingredienser
- 1.5 kg Assorted firm white fish (e.g., red mullet, gurnard, conger eel, scorpionfish)(cleaned and cut into pieces)
- 500 g Shellfish (e.g., crab, mussels, prawns)(optional, for added depth)
- 2 large Onions(chopped)
- 1 medium Fennel bulb(chopped)
- 2 medium Leeks(white and light green parts, sliced)
- 400 g Tomatoes(chopped or crushed)
- 4 cloves Garlic(minced)
- 4 tbsp Olive oil
- 200 ml White wine
- 1.5 liters Fish stock or water
- 1 pinch Saffron threads
- 1 tbsp Herbes de Provence
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- for serving Rouille (garlic, chili, bread, olive oil, saffron)
- for serving Croutons
👨🍳 Fremgangsmåte
- 1
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions, fennel, and leeks, and sauté until softened, about 8-10 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the chopped tomatoes, white wine, fish stock (or water), saffron, Herbes de Provence, and bay leaf. Bring to a simmer.
- 4
Add the fish pieces and shellfish (if using) to the pot. Ensure the fish is submerged in the liquid. Season with salt and pepper.
- 5
Bring the soup back to a gentle simmer, then reduce heat, cover, and cook for at least 1 hour, or until the fish is cooked through and flakes easily. Skim off any impurities that rise to the surface.
- 6
Carefully remove the fish pieces from the soup and set aside. Strain the broth through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. Discard the solids.
- 7
Return the strained broth to the pot. Flake the cooked fish, removing any bones and skin, and return the flesh to the broth. If using shellfish, remove from shells and add to the soup.
- 8
Simmer for another 15-20 minutes to allow the flavors to meld. Adjust seasoning with salt and pepper.
- 9
Serve hot, garnished with rouille and croutons.
💡 Profesjonelle tips
- ✓Use a variety of fish for the best flavor and texture.
- ✓Don't overcook the fish; it should be just cooked through.
- ✓Rouille is essential for authentic flavor; make it ahead if possible.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a splash of pastis for an anise flavor.
- Incorporate other Mediterranean vegetables like bell peppers or zucchini.