Fish Soup. The authentic Soupe de Poissons, cooked "on location" in Collioure, France
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- Опубликовано: 6 фев 2020
- Learn how to cook a genuine French fish soup - "soupe de poissons" from the charming old town of Collioure on the Mediterranean coast.
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INGREDIENTS (for 2 people)
FOR THE SOUP
500 g Mediterranean rock fish, or heads and carcasses of any suitable white fish
olive oil
half an onion,
half a head of fennel
a tomato,
a tablespoon of tomato paste
a smallish carrot
a small leek
3 cloves of garlic
a few sprigs of parsley, thyme and bay leaf (bouquet garni)
a pinch of saffron, a pinch of sweet paprika/pimentón and a smaller pinch of hot chilli pepper (I used Piment d'Espelette)
150 ml white wine
a dash of Pastis, anise-flavoured spirit and apéritif from France. (alternatively half a star-anise can be used)
salt and pepper
water.
FOR THE ROUILLE
an egg yolk
150 ml olive oil, a clove of garlic (or to taste)
a squeeze of lemon juice
a pinch of sweet paprika and a smaller pinch of hot chilli pepper,
a teaspoon of tomato paste
salt
a baguette
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"In a good puddle of olive oil." I love this style of cooking and his lifestyle.
Best cooking presenter on RUclips- you need your own tv show!
I discovered your channel just a few months ago… it’s one of the few places I can visit an unknown spot of Europe, learn some history & discover something, delicious.
My favourite ever dish from the Mediterranean. Thanks!
Pete - send this vid to the BBC.
Offer them a short cooking show called - Lockdowned with Pete.
Really one of the best on RUclips..... & I've watched plenty of cooking shows.
Absolutely fantastic 👌
As Jim Ringo said, I use whole fish fillets, clams, squid and prawns to make "Suquet de peix' the Catalan fisherman's stew. I use the bones and heads of the fish to make a fumet with most of the same ingredient as Soupe de Poisson .I cook the seafood and potatoes in the Fumet and add Picada (Bread toasted in olive oil, Garlic, Almonds or hazelnuts, parsley and good olive oil ground to a paste with a pestle and mortar or a food processor) to thicken the stew. toasted bread and Rouille for serving. same flavor profile as Soupe de Poisson with a different technique
Agree with John. You need your own tv show! Love what you do
Same recipe you had live today. Sounds delicious.
Really nice shows, great knowledge and nice recipes. It’s like going on a little holiday :-)
I really like your videos.
Alors!!! Comme c’est bon tous ça!!! Well done Pete. The region I grew up in, bought to life through it’s great food.
So happy to see another one of your videos posted!! My favorite!!
Fantastical you
Cracking recipe 👍
I'll be making this tomorrow. I'll add a couple of strips of orange peel. And as we're having friends over I'll poach some cod, monkish and mussels-- more of a bouillabaise I suppose... but the rouille will be all yours.
splendid! haha, mine all mine!
Enjoy and thanks for commenting :)
Love your videos! Making this this Sunday for my family in Japan
Love the show, thank you!
Wow learned a new fish soup method. Cook the whole fish and all, blend and strain. Was wondering at first what you would do with the bones. Made many a Catalan stew but with fillets. Thanks.
Heading to Montpellier next spring and will look for it! Or cook it there.