Bordeaux-Style Fish Soup

Bordeaux-Style Fish Soup – A hearty fish soup made with tomatoes, leeks, garlic, and a variety of fish.

Preparation and Cooking Times

• Preparation time: 20 minutes
• Cooking time: 30 minutes
• Total time: 50 minutes

Ingredients

• 1/2 lb mixed fish fillets (such as cod, haddock, or sole), cut into bite-sized pieces
• 6 raw shrimp, peeled and deveined
• 1/2 lb mussels, cleaned and debearded
• 1/2 onion, finely chopped
• 1 leek, white and light green parts only, thinly sliced
• 1 celery stalk, finely chopped
• 1 carrot, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/2 cup dry white wine (preferably Bordeaux)
• 3 cups fish or seafood stock
• 1 bay leaf
• 1 sprig of thyme
• 1/4 teaspoon saffron threads (optional)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• Crusty bread, for serving
• Fresh parsley, chopped (for garnish)

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Fine mesh strainer
• Serving bowls

Preparation

1. Prepare the seafood:
   • Rinse the mussels under cold water, scrubbing if necessary to remove any grit. Debeard them by pulling off the tough stringy bit that might be sticking out of the shell.
   • Peel and devein the shrimp if they are not already prepared.
   • Cut the fish fillets into bite-sized pieces. Keep the seafood chilled until ready to use.
2. Sauté the vegetables:
   • Heat the olive oil in a large soup pot or Dutch oven over medium heat.
   • Add the chopped onion, leek, celery, and carrot. Sauté until softened, about 5-7 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
3. Add the tomato paste and wine:
   • Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
   • Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.
4. Simmer the soup:
   • Add the fish or seafood stock to the pot.
   • Tie the bay leaf and thyme sprig together with kitchen twine and add them to the pot (this makes it easier to remove them later).
   • If using saffron, crush the saffron threads between your fingers and add them to the pot.
   • Bring the soup to a gentle simmer and cook for about 15 minutes to allow the flavors to meld together.
5. Add the seafood:
   • Add the fish fillet pieces and shrimp to the soup. Simmer gently for 3-4 minutes, until the fish is just cooked through and the shrimp are pink and opaque.
   • Add the mussels to the pot, cover with a lid, and cook for another 4-5 minutes, or until the mussels have opened. Discard any mussels that do not open.
6. Serve:
   • Remove the bay leaf and thyme sprig from the soup.
   • Ladle the Bordeaux-style fish soup into serving bowls.
   • Garnish with chopped fresh parsley.
   • Serve hot, accompanied by crusty bread for dipping.

Notes

• Adjust the cooking time for the seafood based on their size and thickness.
• You can customize the seafood used in the soup based on your preference and availability.
• The saffron adds a lovely depth of flavor and a vibrant color to the soup, but it can be omitted if desired.