Name: Soupe de Poissons (Fish Soup)
Yield: Serves 4.
Cuisine: France
Ingredients: 225 g(8 oz) tomatoes, peeled and chopped; bouquet garni; 1 wineglass red wine; salt, a few peppercorns; ½ teaspoon strands of saffron; 1 piment or red chilli pepper; 2–3 tablespoons olive oil; 1 onion, chopped; 1–2 cloves of garlic; 680 g(1½ lb) fish; Gruyère cheese, finely grated; half a baguette or French stick; 1 teaspoon tomato paste (optional); 6–8 tablespoons olive oil; 70–85 g(2½–3) white bread, crustless; 2–3 cloves of garlic

Preparation info

Serves
4
.

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

How beautifully the spectrum of French fish soups reflects the changing degrees of latitude and the intensity of the light. Starting with Normandy, whose soup is palely gleaming, creamy with flashes of peach-shaded mussels, one then travels south to the freshwater matelotes of the Loire and onwards to lively, robustly flavoured soups, red-gold with tomato and saffron and eaten with rouille, the magnificent fiery-tasting, rust-coloured sauce of the Midi.

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