Soupe de poisson express – quick French fish soup Recipe
This is a simplified, everyday version of French fish soup, less complicated than the famous bouillabaisse. The French love to eat it in seaside towns as a warming lunch after a walk by the sea. It’s aromatic yet light, with a clear taste of fish and tomatoes.
A quick, simplified take on classic French fish soup that keeps all the aromatic, seaside character without the complexity of bouillabaisse. It’s light yet satisfying and easy enough for a weekday meal.
Chef's tips
Use the freshest fish you can find – even inexpensive white fish will taste great if it’s fresh. Don’t overcook the fish; add it at the end and simmer just until it flakes easily. A short blending of the base makes the soup feel richer without adding cream.
How to serve
Serve in warm bowls with plenty of baguette slices for dipping. You can top each portion with a drizzle of good olive oil, freshly ground black pepper and a few thyme leaves. A simple green salad on the side turns it into a complete meal.
Ingredients
- white fish fillet e.g. cod, hake, boneless - 500 g
- onion medium - 1 piece
- leek white and light green part - 0.5 pieces
- carrot medium - 1 piece
- celery stalk - 1 stalk
- garlic - 3 cloves
- canned tomatoes chopped - 400 g
- vegetable stock or fish stock - 800 ml
- dry white wine optional but recommended - 100 ml
- olive oil - 2 tablespoons
- bay leaf - 1 piece
- thyme dried leaves - 1 teaspoon
- hot paprika powder or more to taste - 0.25 teaspoons
- salt to taste
- black pepper to taste
- baguette for serving - 0.5 pieces
Preparation
- Peel the onion and finely dice it. Wash the leek thoroughly, cut it lengthwise and slice into thin half-moons. Dice the carrot and celery stalk into small cubes.
- Heat the olive oil in a large pot over medium heat. Add the onion, leek, carrot and celery. Sauté for 5–7 minutes, stirring often, until the vegetables soften and become slightly translucent but do not brown.
- Finely chop the garlic or press it through a garlic press, add to the pot and cook for about 30 seconds, until fragrant.
- Pour in the white wine, if using, and cook for 2–3 minutes until some of the liquid evaporates.
- Add the canned tomatoes, stock, bay leaf, thyme, hot paprika, a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer covered for 15 minutes.
- In the meantime, cut the fish into larger cubes (about 3 cm). Run your fingers through the pieces to check for any bones.
- After 15 minutes of cooking, remove the bay leaf. You can lightly blend the soup with an immersion blender, just a few short pulses, so it becomes thicker but still has vegetable pieces.
- Add the fish pieces to the gently simmering soup. Cook over low heat for 6–8 minutes, until the fish turns opaque and flakes easily when pressed with a spoon.
- Taste and season with more salt, pepper and additional hot paprika if needed.
- Serve hot with slices of baguette for dipping into the soup.
Storage
Zupa najlepiej smakuje pierwszego dnia, ale po podgrzaniu w garnku na małym ogniu też jest dobra. Możesz ją zamrozić do 2 miesięcy, jednak ryba po rozmrożeniu będzie bardziej miękka.
This express version of soupe de poisson brings back memories of small French bistros by the sea, but is simple enough to cook at home on a busy day. It’s a great way to use frozen fish fillets and still get a fragrant, comforting soup.
