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Fish Soup
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- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- ½pound shrimp, with shells on
- ½pound squid, cleaned
- ½pound halibut
- 1piece monkfish (about ½ pound)
- Lemon juice
- 2tablespoons parsley
- Fish heads and bones as available
- 2tablespoons olive oil
- 1large leek, sliced
- 2carrots, sliced
- 1clove garlic, minced
- 4ripe tomatoes skinned and chopped, or canned tomatoes, chopped
- Pinch saffron
- 1glass dry white wine
- 4thick slices white or light whole wheat bread, crusts removed
- 2tablespoons mayonnaise
- 1teaspoon paprika
- 1teaspoon cayenne pepper
- ⅓ to ½cup olive oil
- Coarse salt and freshly ground pepper to taste
For the Rouille
Preparation
- Step 1
Shell the shrimp and put the shells in a stockpot. Put the shrimp in a mound on a large plate. Slice the squid and place in a mound next to the shrimp. Cut the remaining fish into one-and-a-half-inch chunks and put any bones into the stockpot. Squeeze lemon juice onto the fish and set aside.
- Step 2
Add the parsley to the stockpot with any fish heads and other bones. Add five cups water and simmer gently uncovered for 30 minutes.
- Step 3
Heat the olive oil in a large skillet and soften the leek with the carrots and the garlic. Add the tomatoes with the saffron and white wine. Cook gently for five minutes, turn heat down to very low, cover and simmer while the broth is cooking.
- Step 4
Meanwhile, make the rouille. Put the bread and mayonnaise into the bowl of a food processor. Add the mayonnaise, paprika and cayenne. Slowly add the oil and process until you have a thick puree. Season to taste and place in a small bowl.
- Step 5
Drain the fish broth and reserve. Put the broth into a pot that you can carry to the table and add the leek tomato mixture. Simmer for five minutes.
- Step 6
Just before serving add the fish to the broth. First add the squid, cook for five minutes, then add the white fish, cook for two minutes, then add the shrimp and cook for two minutes. Bring to the table and serve the rouille separately.
- This is good served with boiled potatoes and hot French bread.
Private Notes
Cooking Notes
Odd that the thick garlicky Rouille has no garlic in it.
Yes, what is up with that? Only one clove of garlic is called for in the soup itself. NYT was there an error when transcribing the recipe? I've made a saffron rouille from Gourmet magazine and although the proportions were larger it calls for 2 teaspoons of finely chopped garlic.
Yes. You don't want shrimp shells or fish bones in the finished soup.
Add more garlic to both the soup and the rouille.
The soup is fantastic! But what is going on with the rouille? Definitely seems to be missing some ingredients. Mine was a mess until I patched it up by looking at more typical recipes for it.
Made according to directions and it was delicious!
Strain the fish broth before adding to the leek tomato mix?
Yes. You don't want shrimp shells or fish bones in the finished soup.
Odd that the thick garlicky Rouille has no garlic in it.
Yes, what is up with that? Only one clove of garlic is called for in the soup itself. NYT was there an error when transcribing the recipe? I've made a saffron rouille from Gourmet magazine and although the proportions were larger it calls for 2 teaspoons of finely chopped garlic.
I believe this is intended to be more like a red pepper rouille. Thus, no garlic needed, although some finely grated on a microplane grater might enhance flavor in the soup a bit.
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