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--- recipes:soupe_de_poissons_de_roches [2016/12/26 09:58] – ↷ Page name changed from recipes:soupe_de_poisson_de_roches to recipes:soupe_de_poissons_de_roches jmarcos
+++ recipes:soupe_de_poissons_de_roches [2017/01/05 13:08] (current) – jmarcos
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+{{ :recipes:soupe_de_poissons_de_roches.jpg?200|}}
+====== Soupe de Poissons de Roches ======
+/* Description */
+Literally, rock fish soup.  This soup is made out of the trash fish caught among the rocks.  We bought a couple of kilograms at the market, where it was labeled "Soupe de Roches."  Included were lots of small fish and a few crabs, an octopus or two, etc.  Just a bunch of junk fish.  I was highly suspicious of this as we made it and I had to force myself to taste it.  It was transcendent.  It tasted like the finest lobster bisque or something just as fancy.  I've made it at home a few times and I just go to a local Asian market and buy a variety of small cheap fish with a couple of little crabs and an octopus if available.  Beware that the directions seem crazy, such as cooking the whole, uncleaned fish, but it all works in the end.  Really.  If you like seafood, you'll adore this.
+<WRAP right>{(rater>id=100|name=recipes:soupe_d_poissons_de_roches|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 4-5 servings||
+|**Prep:** 1:00|**Wait:** 0:00|**Cook:** 0:45|
+====== Ingredients ======
+**Soup**
+  * 2.5 lbs or small, cheap fish (a mixture of small saltwater fish, along with a small crab, octopus, shrimp, crayfish, etc for additional flavor, if available.)
+  * 5 Tbsp Olive Oil
+  * 2 Onions, sliced
+  * 2 Tomatoes, chopped
+  * 2 cloves Garlic, crushed and minced (or pressed)
+  * 1 branch Dill
+  * 1 branch Thyme
+  * 3 Bay Leaves
+  * pinch Cayenne
+  * pinch Saffron (for color)
+**Croutons**
+  * 1 Baguette, sliced thinly
+  * Garlic cloves, cut in half
+  * Emmental (Swiss or Jarlsburg) Cheese
+**[[Rouille]]**
+{{section>Rouille#Ingredients&noheader&nofooter&noeditbutton}}
+====== Directions ======
+**Soup**
+  - In a large dutch oven, simmer the onion in the olive oil until translucent.  Add the fish (head, scales, fins and all) and cook 10 minutes, stirring frequently.
+  - Add the tomatoes, garlic, dill, thyme, bay leaves, saffron, salt and pepper.  Mash all with potato masher, add 2 quarts + 1 cup of water and cook over high heat for 35 minutes.
+  - Pass the entire mixture through a food mill, or put it through a blender and strain through a fine mesh strainer.
+  - Place the soup back on medium heat for 10 minutes.
+**[[Rouille]]**
+{{section>Rouille#Directions&noheader&nofooter&noeditbutton}}
+**Croutons**
+  - Brush both sides of bread slices with olive oil and lightly in the oven.
+**Serve**
+  - Prepare bowls of toasted croutons, garlic clove halves and shredded emmental cheese.
+  - Each person can rub the toasted surfaces of the croutons with the garlic, top with cheese and ladle the soup over.
+====== Notes ======
+  * Be careful when blending hot soup!  Leave the lid cracked a bit and cover with a kitchen towel.  Don't overfill - process small batches.
+  * The included picture makes the soup look pretty yellow, but as I recall, the soup is a nice cream color.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes 5★ Soup European/French Arles}}
+/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
+Appetizer
+Beverage
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+---Recipe Cuisines---
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+---Recipe Ratings---
+★ Soup European/French
+★
+★
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+No★
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+*/
+~~DISCUSSION~~