Recipe: Fish Soup Royale

Name: Fish Soup Royale
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Ingredients: Fish Soup Royale serve 6 :3 kg (6.5 lb) of fish out of : a big gurnard, 1 rascasse, 1 Saint Pierre, 2 vives (four mediteranean fishes), 500 g (17.75 oz) of burbot, 500g (17.75 oz) of hake or conger, 1kg (2.2 lb) of mussels and 6 crawfish.; For the soup : 2 heads of hake cut in the middle, 2 big onions, 4 cloves of Garlic, 2 leeks, 2 spoon of tomato puree, white wine, 1 "bouquet garni" (thyme, bay-tree, parsley), hot pepper, salt, olive oil.; To link : 4 egg yolks and five tablespoons of fresh cream.

By AFTouch-Cuisine 5/5 (8 reviews)

Prep 30 min

Cook 60 min

Total 1h30

Servings 6 serv.

Fish Soup Royale uses 3 kg of fresh catch: gurnard, scorpionfish, monkfish, hake, John Dory, weeverfish, mussels and langoustines. The stock simmers 1 hour with bones, onions, leeks and white wine. Egg yolks and cream tempered at the end create a silky finish without breaking.

Ingredients for 6 servings

Adjust for

servings

Fish Soup Royale serve 6 :

3 kg (6.5 lb) of fish out of : a big gurnard, 1 rascasse, 1 Saint Pierre, 2 vives (four mediteranean fishes), 500 g (17.75 oz) of burbot, 500g (17.75 oz) of hake or conger, 1kg (2.2 lb) of mussels and 6 crawfish.
For the soup : 2 heads of hake cut in the middle, 2 big onions, 4 cloves of Garlic, 2 leeks, 2 spoon of tomato puree, white wine, 1 "bouquet garni" (thyme, bay-tree, parsley), hot pepper, salt, olive oil.
To link : 4 egg yolks and five tablespoons of fresh cream.

Step-by-step directions

Scale and empty the fishes. Wash them with cold water and wipe them. Slice hake and gurnard. Take the nets of other fish. Keep it.

In a large stewpan, pour 3 tablespoons of olive oil. Incorporate the onions thinly sliced, finely chopped garlic, leeks cut in small pieces. Cook vegetables half an hour while often stirring. Add "bouquet garni". Stir constantly until the edges become white. Wet with the white wine and 1 liter (1.1 qt) of water. Incorporate tomato, salt and spice.Let bubble to boiling: leave cooking for 1 hour covered. Remove scum progressively.

Wash, scrape and drain the mussels. In a casserole placed on hot fire, throw them in and stir until they open. Remove them and keep their juice. Pass the "fumet" thru the sieve. Take the remains (except the heads), crush them with the rammer and pass the whole thru the moulinette. Pour in with the mussels juice. Let it bubble on soft fire.

Chef's tip

Fish Soup Royale is occasion food, something you cook on a Sunday in autumn or winter when time is on your side. Historically it belongs to Mediterranean and Atlantic coasts where rockfish and scorpionfish show up at market year-round. Best months are September to March when the catch is firm and mussels are full. The key is patience: 1 hour minimum for the stock, then just 10 minutes at low heat once the fish goes in. Crank up the heat and your egg liaison will split, leaving you with an unusable broth. For wine, choose a dry white with structure: Chablis, Sancerre, or good Muscadet work well. Skip reds, the rich stock fights lightweight wine. A chilled Meursault also holds up nicely. Toast some bread and spread it with rouille (garlic and olive oil emulsion), or just make small garlicky croutons in a pan. Pour the soup into wide bowls, arrange the best fish pieces and langoustines on top. Each spoonful should carry fish and silky broth together.

Frequently asked questions

Can I swap scorpionfish for another type of fish?

Yes, scorpionfish adds flavor but if unavailable, extra monkfish or conger eel works just as well. Keep at least 2 or 3 different rockfish in the pot so the stock has backbone.

How do I keep the egg and cream liaison from splitting?

Always temper the egg yolks and cream by pouring in one ladle of hot broth while stirring constantly, then pour that mixture slowly into the pot while whisking. Keep the heat very low, never boiling.

What size pot do I need for the stock?

A large stainless steel or enameled pot of at least 10 liters. You need room for 3 kg of fish, bones and liquid. A thick bottom distributes heat evenly without scorching.