Soupe De Poissons Dieppoise - Spicy French Fish Soup

Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

Most coastal regions in France have their own special seafood & fish recipes; this is an incredibly tasty soup from the Northern French port of Dieppe. It is a meal in itself - a tangy fish soup served with Rouille, garlic croutons and grated Gruyere or Emmenthal Cheese. There is a hidden "kick" by way of the added Cayenne pepper, which marries so well with the tomatoes & fish. I have posted a recipe for Rouille in RecipeZaar - this is an essential extra, the literal translation meaning "Rust" which points towards the colour - it is a very garlicky & hot mayonnaise based sauce.

Ingredients Nutrition

Directions

  1. In a large Marmite or Stock Pot, sweat the minced onion in the olive oil.
  2. Add the chopped tomatoes, leek, & crushed garlic, mix well and cook for about 2-3 minutes.
  3. Add the fish pieces & stir, letting it all amalgamate gently.
  4. Add the tomato paste with the wine & the water, then season with the salt & pepper, finally adding the fennel & cayenne pepper. Mix well again.
  5. Cover and cook for 1 ½ - 2 hours over medium heat.
  6. When finished, puree with a hand held blender or mixer.
  7. Bring to a boiling point and mix again to refine the soup.
  8. Add the saffron and correct the seasoning.
  9. Serve with garlic croutons, rouille and grated cheese.
Most Helpful

This was so different from anything I've ever made or eaten before. I was skeptical while it was cooking, but the end results was lovely. The rouille & gruyere cheese really made the dish, so don't leave them out. Thanks FT for sharing this recipe.

Heydarl September 09, 2007

This smelled GREAT while cooking, although I know I added way too much pepper, as the end result was very, very, very spicy. I used cod and sauvignon blanc for the wine. I think the amount of liquids may need to be increased the next time I make this. The combination of the rouille with this is very intense, so again watch the spices--and don't overdo the saffron. Thanks for the recipe.

WillieStylie March 10, 2007