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  • [Intro music]

  • Fish Soup of Marseille, a recipe from the French Mediterranean

  • coast with all the flavors from Provence combined in this rich,

  • tasty, flavorful, delicate fish soup.

  • To make the fish soup of Marseille you will need: thyme,

  • grated Gruyere cheese, rosemary, olive oil, pepper, garlic,

  • salt, cayenne pepper, orange, bay leaves, saffron,

  • and the zest of the orange.

  • Then a mirepoix of carrot, onion, celery and fennel,

  • tomato puree, tomato paste, white wine and Pernod or pastis,

  • this is optional, fish bones and bread.

  • Marseille is on the French coast of the Mediterranean Sea.

  • And when people want to make the soup,

  • they buy what we call fish for soup, so that includes various

  • species of small fish, usually that size,

  • and all kinds of colors.

  • And the particularity for the soup is that you just give a rinse

  • to the fish, but you don't clean the inside.

  • You leave everything in there.

  • So when you process the soup through the vegetable mill,

  • you have some flesh, which gives some consistency to the soup.

  • Unless you live by the Mediterranean Sea,

  • you won't find those fish.

  • So today I'm using red snapper because the particularity

  • of the soup for those species are that they are species that live

  • near the rock, near the shore.

  • I like to use the red snapper because it's very flavorful.

  • There's a lot of bones.

  • And today I'm also using the flesh of the snapper.

  • You may use only the bones including the head without the eyes.

  • And in order to have a little bit of flesh,

  • to have some kind of consistency, you may add something else,

  • like sole cut in pieces or something else.

  • So really speak with your fishmonger in order to decide what you

  • should buy to make beautiful fish soup of Marseille.

  • Let's start our soup.

  • Heat a pot.

  • Add the olive oil.

  • Add the fish balls that I have washed very well for about 20

  • minutes until the water is totally clear.

  • I have removed all the blood.

  • And you have to make sure you drain them.

  • Here I have a three-pound snapper and I asked the fishmonger

  • to cut it into pieces for me.

  • Cook the fish bones on medium heat for about five minutes,

  • stirring from time to time.

  • Add the wine and cook for another five minutes.

  • Cut the orange in quarters. [cutting sounds]

  • Great. Stir. [stirring sounds]

  • Smells great. Smells fishy.

  • Now let's add the aromatic garnish.

  • Add the small mirepoix of onion, celery, carrot and fennel.

  • So here I have one onion, one branch of celery,

  • one medium carrot, and half a fennel bulb.

  • Add the orange, so squeeze, just squeeze the juice.

  • And leave half of the orange, like two-quarters in the soup.

  • Add the bay leaves, the thyme and the rosemary, the orange zest,

  • the head of garlic cut in half, the saffron, the cayenne pepper,

  • the tomato paste, so about half of the can, and the tomato

  • puree. And mix well. [mixing sounds]

  • Rinse the bowl of the tomato puree

  • in order to not waste anything.

  • Give it a stir.

  • And add the cold water, about two quarts.

  • Mix well.

  • Bring the soup to a boil.

  • And simmer for a good two hours.

  • Add the Pernod or Ricard.

  • Although this is optional, it's something I strongly recommend

  • as it will add a nice beautiful flavor of licorice to the soup.

  • Great.

  • Turn the soup on high heat in order to bring it to a boil.

  • Then we will reduce the heat to a medium low heat and we'll

  • simmer the soup for about a good two hours.

  • The soup is boiling.

  • Turn it down to a medium low heat in order to let it simmer

  • and skim the foam part. So using a skimmer.

  • Give it a stir and let it cook.

  • The soup has been simmering for an hour now.

  • It is time to remove the fat that is floating on the top.

  • So the fat comes from the olive oil, but also from the fish.

  • Great.

  • Give it a stir to make sure that nothing sticks to the bottom

  • of the pot and let it simmer for an extra hour.

  • Our soup has been simmering for a good two hours now,

  • so let's taste it and rectify the seasoning.

  • Nice. A little bit more salt.

  • I prefer to put the seasoning at the end for that soup

  • because it did reduce by half almost, so quite a bit.

  • Pepper.

  • And I'm going to add a little bit of cayenne pepper.

  • Just a little bit more.

  • Give it a stir.

  • Taste again. Beautiful.

  • Let's pass the soup through the food mill.

  • This is the hard part now.

  • So you want to pass everything through the sieve.

  • Of course the bones won't pass through the sieve,

  • only all the vegetables, the flavor, the flesh will go through

  • the sieve making the soup a little bit thicker.

  • Push the ingredients down in order to present them

  • to the blade here.

  • Pass or squeeze or press on the ingredients here

  • until it is totally dry.

  • This is the most important step of the soup

  • because we are extracting all the flavors.

  • Clean under.

  • And discard the dry ingredients here.

  • Done. Wow, what a workout, about ten minutes of mixing.

  • I'm going to degrease a little bit my soup here.

  • I still have a little bit of fat on the side here.

  • So my fish here and my bones are very dry.

  • So you will have to discard that of course.

  • But you shouldn't see any liquid.

  • It should be totally dry.

  • Okay, because all the flavors now are here.

  • Let's boil the soup.

  • Prepare the crouton and serve the soup.

  • Slice the bread into thin slices.

  • About the size of my finger, so quarter-inch slices.

  • Usually we do three slices per person.

  • Place the slices on a cookie sheet or cookie tray

  • and broil it to have the bread golden brown.

  • Because my broiler is on high, keep an eye on your bread

  • because it will go quite fast.

  • So the bread is ready.

  • Turn the slices. And brown the other side.

  • Perfect.

  • Our soup is boiling.

  • It's time for us to serve it.

  • Have the gruyere, rouille and croutons

  • served separately on the side.

  • And each guest will take what he wants and mix it into the soup.

  • And the crouton usually we take a little bit of rouille either

  • you put them in the soup or you put a little bit of rouille

  • and spread it on the crouton and eat it like that

  • while you eat your soup. It's really up to you.

  • Now, serve the soup in a pre-heated soup bowl.

  • The flavors are amazing.

  • I feel like I'm in Provence having this soup in Marseille.

  • Nice soup of course.

  • Fish soup of Marseille. Bon Appetit.

[Intro music]

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B1 soup fish snapper tomato orange pepper

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    Sū-guân Âng posted on 2015/06/23
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