How to make it
6 steps. Take it one step at a time.
Heat the olive oil
Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced fennel, and leek. Sauté for 7-10 minutes until the vegetables are softened but not browned.
10 minStir in the minced garlic and tomato paste
Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste begins to darken and smell fragrant.
2 minPour in the white wine
Pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
2 minAdd the fish stock, saffron threads, and orange zest strip
Add the fish stock, saffron threads, and orange zest strip. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to allow the flavors to infuse.
15 minAdd the white fish chunks and shrimp/mussels
Add the white fish chunks and shrimp/mussels. Simmer for another 5-7 minutes, or until the fish is opaque and flakes easily and the seafood is cooked through.
7 minDiscard the orange zest strip
Discard the orange zest strip. Season with salt and black pepper to taste. Serve hot with toasted bread.
A little kitchen wisdom
Traditional Soupe de Poisson is often served with rouille (a garlic saffron mayo) and crusty bread. For a smoother texture, you can blend the base before adding the fish chunks.
