Soupe de Poisson Monégasque
The Quirky Foodster Team
Ingredients
- Mixed small rockfish, cleaned — 1 kg (2.2 lb)
- Tomatoes, chopped — 2
- Onion, chopped — 1
- Garlic — 4 cloves
- Fennel bulb, sliced — 1
- Strip orange zest — 1
- Bay leaf — 1
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Water — 6 cups (1.4 litres / 48 fl oz)
- Salt and pepper — to taste
- Croutons, rouille and grated gruyère, to serve
Method
- Heat the olive oil in a large pot and sauté the onion, garlic and fennel until softened.
- Add the fish, tomatoes, orange zest and bay leaf, and cook for 5 minutes.
- Add the water and bring to a boil, then simmer for 30–35 minutes until the fish falls apart.
- Remove the bay leaf and orange zest, then blend the soup, bones and all, until as smooth as possible.
- Pass the blended soup through a fine sieve, pressing firmly to extract all the liquid; discard the solids.
- Season with salt and pepper, and reheat gently before serving.
- Serve with croutons, a spoonful of rouille and grated gruyère on the side.
Introduction: A rich, garlicky Mediterranean fish soup, blended smooth and served with rouille, croutons and grated cheese, a classic coastal starter.
Cultural Background: With its Mediterranean coastline providing a steady supply of small rockfish, this soup has long been a way Monégasque cooks turn less prized catches into a deeply flavourful dish, traditionally strained smooth and served with the classic accompaniments of rouille and gruyère.
Tips: Blending and straining thoroughly is essential to achieve the classic silky texture of this soup. Use a mix of small, bony rockfish, as their bones contribute significant flavour during the long simmer.
Variations: Add a pinch of saffron for extra colour and aroma. Serve with a drizzle of extra olive oil for richness.
Storage: Refrigerate the strained soup in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat until hot throughout.
Nutrition: Per serving (approx.): 220 kcal, 18 g protein, 12 g fat, 10 g carbohydrate.
FAQs:
Q: What is rouille?
A: A garlicky, saffron-spiced mayonnaise traditionally served alongside this soup,
Q: Can this soup be made with fillets instead of whole fish?
A: Whole fish with bones gives a far more
- Mixed small rockfish, cleaned — 1 kg (2.2 lb)
- Tomatoes, chopped — 2
- Onion, chopped — 1
- Garlic — 4 cloves
- Fennel bulb, sliced — 1
- Strip orange zest — 1
- Bay leaf — 1
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Water — 6 cups (1.4 litres / 48 fl oz)
- Salt and pepper — to taste
- Croutons, rouille and grated gruyère, to serve
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