Recipe: Fish Soup with Tomato and Saffron
By David Harbilas
Lobster bisque is so familiar as to be a cliché, but the French have a similar fish soup that is equally as delicious and not nearly as well known.
The idea is the same: a flavorful tomato broth is made with aromatic vegetables, fish and fish bones, then pureed and strained.
Where the assertive flavor of lobster lends itself best to tomato paste, fish finds a better partner in fresh tomatoes, low heat, and white wine.
Serves 4
- 1 pound fish and fish bones, preferably cod or other whitefish
- 1 large yellow onion, sliced
- 1 bulb fennel, sliced
- 1 clove garlic, sliced
- 1 cup white wine
- 1 pinch saffron, about ½ teaspoon total
- 3 tomatoes, diced roughly
- 1 tablespoon tomato paste
- 6 cups chicken or fish stock
- juice of ½ lemon
- salt and pepper to taste
- olive oil
Roughly chop the fish and bones and set aside. In a large, heavy-bottomed saucepan heat 3 tablespoons of olive oil over medium-high heat and sauté the onion and fennel until caramelized, about 20-30 minutes. Add the fish and fish bones and cook for 2-3 minutes, or until fish begins to soften.
Add garlic and sauté for 30 seconds to 1 minute. Add the tomato paste and cook for 1-2 minutes. Add chopped fresh tomatoes, saffron, and white wine. Stir and then add lemon juice and stock. Simmer mixture for 30-45 minutes, or until broth thickens slightly, fish is cooked and fragrant.
Cool slightly, then puree in batches. Push puree through a coarse sieve to remove bones, then heat and serve with croutons.
May 13th, 2010 at 8:53 am
I love fish chowder and the addition of tomatoes could only be a bonus…I’m trying this (perhaps without the addition of bones).