Liz Barbour's Creative Feast
  • HOME
  • Programming
    • Pick A Class
    • Schedule a Class >
      • Fees
      • Testimonials
      • Class Survey
  • EVENTS
    • Calendar
    • Intermittent Fasting Classes
    • Liz's Open Garden 2022
  • FOOD & FUN
    • Recipe Blog
    • Intermittent Fasting
    • Recipes from Hollis
    • Low-Carb
    • Kitchen Tools Liz Loves
    • Barbour Chicks
    • Liz's Edible Gardens
    • Liz's Kitchen Remodel
    • Artisan Bread
  • STORE
    • Liz's Cookbook
    • Shop
  • Contact Liz
  • About Liz
    • Liz's Story
    • Liz in The Press >
      • Newspaper
      • Magazine
      • Television
      • Articles by Liz

Peasant Fish Soup

1/20/2021

0 Comments

 
Picture
​Adapted from a recipe by: Jacques Pepin
This soup is wonderfully flavorful and colorful. I prefer less fatty/oily fish like scrod, cod, halibut, snapper, bass, sole, and sword fish. You can also use sea scallops and shrimp or a combination of several. The rouille is a creamy mayonnaise-like sauce that is flavorful and adds a wonderful finish to the soup. Don't leave it out! I often use the rouille in other broth bases soups to add flavor. You can also use it in place of mayonnaise if you find you have leftovers. Tips for a quick fish stock below. Chicken stock if fine as well.

Serves 6-8 
Soup
3 Tbs olive oil
1 cup onions, diced 
1 cup celery, diced 
6 cups fish stock, or chicken stock
1 fennel bulb, diced 
1 Tbs fennel fronds, chopped
1 tsp fresh tarragon, chopped 
1 tsp fresh rosemary, chopped 
1 teaspoon turmeric
½ teaspoon thyme
1 cup fresh cherry tomatoes, cut in half 
2 pounds of fresh scrod or cod, cut into 2-inch chunks (other options-halibut, snapper, bass, sole, and sword fish, scallops, shrimp)
½ cup fresh flat leafed parsley, chopped 
Kosher salt
Pepper 
Rouille-recipe below
Croutons-recipe below

  1. Place the olive oil, onions, and celery into a heavy-bottomed 8-quart soup pot over medium low heat. Cook the vegetables until they are soft, about 5-8 minutes.  
  2. Add the stock, fennel bulb, fennel fronds, tarragon, rosemary, thyme, and turmeric. Bring the soup to a boil then immediately reduce heat to simmer and cook for 30 minutes, partially covered.
  3. Remove about half of the solids and puree in a blender or food processor. Return the pureed vegetables to the soup pot.  
  4. Add the cut tomatoes and pieces of fish to the soup pot. Simmer and cook for 10 minutes or until the fish is opaque. 
  5. Add parsley and season with salt and pepper. Add Rouille to taste to the entire soup or serve at the table to allow each person add it to taste. Serve soup topped with croutons.
 
Rouille-a light mayonnaise 
4 to 5 cloves garlic, peeled 
1/4-cup fish soup
1 whole egg
1/8 teaspoon cayenne pepper 
1/2 cup olive oil 
  1. Process the first four ingredients in a food processor.
  2. Add the oil slowly to make a light mayonnaise. 
  3. Add Rouille to taste to the entire pot of soup or serve at the table to allow each person to stir into their soup to taste.
    Refrigerate up to 5 days. It will thicken in refrigerator.
 
Croutons
¼ cup olive oil
2 cups 1-inch bread cubes-baguette or ciabatta
½ tsp kosher salt

  1. Heat the oven to 375 degrees. 
  2. Pour the olive oil onto a rimmed baking pan. Toss the bread cubes with the oil and the salt. 
  3. Cook in the oven for 8-10 minutes or until browned and crisp. Serve with soup.

Quick Fish Stock
adapted from Serious Eats
2 pounds bones and heads of lean, white-fleshed fish, such as snapper or bass, gills removed
2 tablespoons kosher salt
2 tablespoons olive oil

  1. Place fish bones and heads in a large bowl and cover with cold water. Stir in kosher salt until dissolved. Let stand 1 hour. Drain, then rinse fish under cold running water, washing away any large areas of blood (such as near spine).
  2. In a large saucepan, heat oil over medium-high heat until shimmering. Add the fish heads and bones and cook, stirring, until it begins to steam. Add 4 cups water (liquid should just barely cover heads and bones; if not, add just enough more to barely cover). 
  3. Bring liquid to a gentle simmer, then lower heat so that it stays just below a simmer, with only the occasional bubble. Cook for 20 minutes. Using a spoon, skim off any scum that accumulates on the surface.
  4. Strain fish stock through a fine-mesh strainer. Use right away or chill. Fish stock can be kept refrigerated, covered, for up to 5 days or frozen for up to 3 months.
0 Comments



Leave a Reply.

    Picture

    Picture
    Follow Liz on Instagram

    Picture
    photo credit-Judy Santos-jsantosphotography.com

    Recipe Categories

    All
    15 Minute Meals
    Air Fryer
    Appetizers/Hors D'oeurves
    Avocados
    Baking
    Beautifully Delicious
    Beef
    Bread
    Breakfast
    Chaffles
    Charcuterie
    Chicken
    Cocktails
    Cookies
    Cooking For 1 Or 2
    Cooking With Chocolate
    Cooking With Wine
    Cooking W/Spices
    Cook's Corner TV
    Cook The Book Cookbook Series
    Dairy
    Desserts
    Dressings
    Drinks
    Edible Flowers
    Edible Garden
    Edible Landscapes
    Eggs
    Entrees
    Facebook Live
    Fall Recipes
    Fats
    Food Film/TV
    Grain Bowls
    Herbs
    Hollis NH Recipes
    Instant Pot
    Intermittent Fasting
    Kitchen/Pantry
    Knife Class
    Lamb
    Lobster Tails & Cocktails
    Local Farms
    Lowcarb
    Low Carb Breakfast
    Pantry
    Passionate Dishes For Your Valentine
    Pasta
    Pie Classes
    Pies Savory
    Pork
    Rubs
    Salads
    Sandwiches
    Sauces
    Seafood
    Seasoning Blends
    Seed Oils
    Sheet Pan Meals
    Side Dishes
    Smoothies
    Soups/Stews
    Starches/Pasta/Beans
    Stock
    Tapas
    Tarts Savory
    Thanksgiving
    Turkey
    Vegetables
    Vegetarian
    Winter Pantry


    Liz's Cookbook

    Liz's Gardens

    Picture

    Liz's Kitchen

    Picture

    Archives

    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    November 2019
    October 2019
    September 2019
    May 2019
    October 2018
    March 2018
    November 2017
    October 2017
    September 2017
    August 2017
    June 2017
    May 2017
    February 2017
    June 2016
    February 2016
    December 2015
    November 2015
    October 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015

    RSS Feed

CONTACT US

Email

lizb@thecreativefeast.com

Telephone

Location

603-321-5011
Hollis, NH