Soupe De Poissons Dieppoise - Spicy French Fish Soup

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.

• Ready In: 2 hrs 10 mins
• Serves: 4

Ingredients

• 1  lb cod or 1  lb  haddock or 1  lb  hake or 1  lb  bar  fish or 1  lb  sole, skinned & boned & chopped into small pieces
• 2  onions, peeled & chopped finely
• 2  garlic cloves, peeled & minced
• 2  tablespoons olive oil
• 2  leeks, cleaned & chopped finely
• 1  lb tomatoes, finely diced
• 2  tablespoons tomato paste
• 2  glasses dry white wine
• 2  pints water
•  bouquet garni
• 1 -2  teaspoon cayenne pepper
• 1  pinch saffron
•  salt
•  ground pepper
•  fennel seed

• Garnish

• 2 -3  tablespoons  rouille french  garlic and cayenne pepper mayonnaise
• 4  ounces garlic-flavored croutons
• 2 -4  ounces  grated  emmenthaler cheese or 2 -4  ounces  grated gruyere cheese

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.