La Soupe de Poissons de roche: I met a new friend on the Internet in France when I requested a reciprocal link. While going through his site I came upon the “recipes” section. This one just jumped off the page at me. It’s simple and absolutely delicious. I bring it to you courtesy of http://www.gourmetfly.com and if you want more information or wish to ask for other great French seafood recipes, you can contact Nick@Gourmetfly.com .
A “BEST SELLER” OF THE FRENCH CUISINE (Special for young fishermen).
I have noticed among foreign visitors (Hi Kirk !) that the fish soup prepared like in Provence, always meets an incredible success. This dish looks like “wizard” work that only a few “Chefs” can do but the reality is much simpler. It is actually one of the easiest dishes that can be obtainedwith a mixture of love and simple products. Why love? 1st because you
should put some in anything you cook, and 2nd because the fish soup is THE PRIDE of every young fishermen. In my own memory, “la soupe de poissons” is probably the most beautiful fisherman souvenir. When you’re 10 years old, anything you hook around 3 inches long is already “big game” fishing and going back home with a plastic bucket full of shiny prey makes you feel like… Well nothing compares! In the future “perfect world” some people are building, young kids will probably be told that it is cruel to go fishing, but before this delicious moment you can still enjoy your summer holiday, waiting for the “fishermen’s return” and get prepared to sample another pride: Preparing la “Soupe de Poissons”.
You need a kid’s bucket of very fresh (non silty*) small fish.
Olive oil.
Two big potatoes,
two big tomatoes,
1 big onion,
2 or 3 garlic “teeth”,
salt, pepper, a bit of saffron, thyme, laurel(bay leaf),
and 1/2 pint of water for each person.
Get roughly rid of fish bellies but keep heads and tails and all the rest(scale them too).
First heat your olive oil with the garlic, the onions and smoothly add the fish and let it fry for a while. Add also the tomatoes and potatoes that you have cut into small parts. When it is all warm “singing” enough, put the water and season accordingly with salt, pepper, saffron, thyme, laurel etc… Boil until the moment the potato pieces are starting to disappear.
Pass it all through a “small holes colander”, taste and add salt or pepper if needed.
It must be served with slices of French type bred, toasted in the pan with olive oil and garlic. You can also put on the table grated “gruyère” cheese that you spread over soup and toasts, in the plate and this special spicy mayonnaise called “rouille”. La “rouille” is obtained very simply by making a normal mayonnaise in which you incorporate a mashed garlic “tooth” plus a bit of saffron making the “rusted” color.
I am not sure all kids will enjoy the dish but adults surely will especially if a chilled rosé or dry white good wine comes along. But all kids will be proud to see parents and friends enjoying results of their hard fishing days.
*Small colorful sea “rock-fish” like in the Mediterranean sea are the best. However, almost any fish can be used. Almost each region of France has its “soupe” and all species of fish are used.
