Fish Soup of Marseille
Ingredients
- 4 tablespoons olive oil, extra virgin
- 1 medium orange, skin grated, peeled and quartered
- 4 pounds snapper heads, gills and eyes removed, chopped
- 0.5 cup dry white wine
- 1 large carrot, peeled and sliced
- 2 medium onions, peeled and sliced
- 1 head garlic, split in half
- 2 stalk celery, sliced
- 1 small head of fennel, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 5 bay leaves
- 28 ounces crushed tomato
- 5.5 ounces tomato paste
- 1 gram saffron crocus
- 0.25 teaspoon chili powder
- 4 liters cold water
Instructions
- To start: Wash the chopped fish heads under cold running water until the water becomes clear. This should take about 20 minutes. In the meantime, prepare and dice all vegetables in quarter-inch cubes. Strain fish heads in a colander.
- Cook the soup: Place a large stockpot on medium heat, add olive oil and fish heads. Cook slowly for 5 minutes. Add wine and cook for 5 more minutes, stirring occasionally. Add chopped vegetables, quartered orange and zest, thyme, rosemary, bay leaves, crushed tomato, tomato paste, saffron, salt, pepper, chili, and water. Mix well and bring to a boil, stirring occasionally. Simmer for about 3 hours on medium-low heat, stirring from time-to-time making sure that nothing sticks to the bottom.
- Finish the soup: Pass the fish soup through a vegetable mill to extract maximum flavors, and discard bones. Cool the soup and refrigerate overnight. Before boiling the soup again, quarter-inch excess fat on the top. When the soup is hot, taste and more seasoning if desired.
- Serve with crostini, grated Gruyere and Provençal Rouille sauce.
Video
Notes
Cooking Tips Fish Soup of Marseille
- Freshness Matters: Use the freshest fish heads available for the best flavor. Request your fishmonger to remove the gills and eyes to avoid bitterness.
- Balance the Aromatics: Fennel, orange zest, and saffron are key to the authentic flavor—don’t skimp!
- Strain Thoroughly: Use a vegetable mill or fine sieve to extract flavors while ensuring a smooth texture.
- Rest Overnight: Allowing the soup to rest enhances the blend of flavors.
- Serving Suggestions: Serve hot with crostini, Provençal rouille, and a sprinkle of Gruyère for the perfect finishing touch.
Would you like additional details or serving suggestions?
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