Soupe De Poissons Dieppoise - Spicy French Fish Soup - cooking recipe

Ingredients

1 1 lb bar fish or 1 lb sole, skinned & boned & chopped into small pieces
2 onions, peeled & chopped finely
2 garlic cloves, peeled & minced
2 tablespoons olive oil
2 leeks, cleaned & chopped finely
1 lb tomatoes, finely diced
2 tablespoons tomato paste
2 glasses dry white wine
2 pints water
bouquet garni
1 -2 teaspoon cayenne pepper
1 pinch saffron
salt
ground pepper
fennel seed
Garnish
2 -3 tablespoons rouille french garlic and cayenne pepper mayonnaise
4 ounces garlic-flavored croutons
2 -4 ounces grated emmenthaler cheese or 2 -4 ounces grated gruyere cheese

Preparation

In a large Marmite or Stock Pot, sweat the minced onion in the olive oil.
Add the chopped tomatoes, leek, & crushed garlic, mix well and cook for about 2-3 minutes.
Add the fish pieces & stir, letting it all amalgamate gently.
Add the tomato paste with the wine & the water, then season with the salt & pepper, finally adding the fennel & cayenne pepper. Mix well again.
Cover and cook for 1 1/2 - 2 hours over medium heat.
When finished, puree with a hand held blender or mixer.
Bring to a boiling point and mix again to refine the soup.
Add the saffron and correct the seasoning.
Serve with garlic croutons, rouille and grated cheese.