Anthony Bourdain's Fish Soup Recipe

Dive Into the Flavorful Essence of Coastal French Seafood Soup

Cooking Duration

This delightful seafood soup takes around 1 hour and 30 minutes to prepare, offering 8 generous servings that are perfect for sharing.

Ingredients

• 6 tablespoons olive oil
• 4 cloves garlic
• 2 small onions, sliced thin
• 2 leeks, white parts only, cleaned and thinly sliced
• 1 fennel bulb, thinly sliced
• 1 (14-ounce) can of chopped plum tomatoes
• 2 pounds small whole fish (suggestions: porgy or whiting), cleaned but with heads intact
• 6 cups water
• 1 bouquet garni (a sprig of parsley, 2 thyme sprigs, and a bay leaf, bundled in cheesecloth)
• 2 strips of orange zest
• 3 strands of saffron
• Salt, to taste
• Pepper, to taste
• 1 ounce Pernod (or another anise-flavored spirit)
• Croutons, for garnish
• Rouille sauce
• Freshly grated Parmesan cheese

Cooking Instructions

Begin by warming the olive oil in a sizeable heavy-bottomed pot over a medium flame. Introduce the garlic, sliced onions, leeks, and fennel to the pot. Allow these aromatic ingredients to sweat for about 5 minutes, stirring occasionally with a wooden spoon to release their flavors.

Next, stir in the chopped tomatoes and let the mixture bubble for an additional 4 to 5 minutes. Afterward, gently place the small fish into the pot, allowing them to cook for approximately 15 minutes while stirring occasionally.

Pour in 6 cups of water, followed by the bouquet garni and orange zest. Mix thoroughly, then season with saffron, salt, pepper, and Pernod. Reduce the heat to a simmer and let the soup meld over low heat for about 60 minutes.

Once the cooking time is up, take the pot off the heat and let the soup cool slightly. Be cautious to avoid splatters; strain the liquid into a large bowl. In the pot, press down on the fish heads, bones, and vegetables to fully extract their essence, then pass the mixture through a food mill in batches. Return the flavorful purée to the pot along with your reserved broth.

Heat the soup gently before serving, and don’t forget to offer croutons, rouille, and freshly grated Parmesan on the side. This allows your guests to dollop some rouille on the croutons, float them in the soup, and sprinkle cheese as they please, creating a wonderfully interactive dining experience.

Flavor Profile

The combination of saffron, orange zest, fennel, and Pernod creates a vibrant and aromatic profile that pays homage to the coastal regions of France. Soupe de poisson and its more elaborate cousin bouillabaisse share these flavorful notes. While bouillabaisse incorporates shellfish and mollusks, soupe de poisson focuses on utilizing small, often overlooked fish for a richly infused broth.

Pernod is not just any spirit; it's a beloved anise-infused pastis from the South of France, typically enjoyed over ice with a splash of water. The unique transformation of this drink into a milky opalescence makes it a refreshing companion to your meal.

Rouille, a garlic mayonnaise blended with lemon and saffron, is the perfect condiment for both soupe de poisson and bouillabaisse, adding a creamy texture that beautifully complements the soup's flavors.

Following tradition, this recipe invites the use of lesser-known fish like porgy and whiting. However, feel free to substitute with cod or haddock based on availability. Asking your local fishmonger for fish heads can enhance your broth's richness, thanks to their collagen content which adds body to the soup.