Breton Fish Soup
Dive into the rich coastal flavors of France with this authentic Breton Fish Soup, a heartwarming medley of fresh seafood and aromatic vegetables. This traditional recipe combines tender white fish, succulent shrimp, and briny mussels simmered in a fragrant broth infused with saffron, fennel, and thyme. A splash of dry white wine and the natural sweetness of ripe tomatoes elevate the broth to gourmet heights, while cheesy Gruyère-topped baguette slices add a decadent finishing touch. Perfect for a cozy dinner or an elegant appetizer, this French seafood soup is easy to prepare and brings a taste of Brittany’s seaside charm right to your table.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 1 medium leek
- 1 large carrot
- 2 celery stalks
- 2 large ripe tomatoes
- 1 cup dry white wine
- 6 cups fish stock or seafood stock
- 1 pound white fish fillets (e.g., cod, haddock)
- 1 pound mussels
- 1 pound shrimp, peeled and deveined
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 tablespoons parsley, chopped
- 1 teaspoon fennel seeds
- 1 pinch saffron threads
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 baguette slices
- 1 cup grated Gruyère cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the onion, mince the garlic, and slice the leek, carrot, and celery. Add them to the pot and sauté until softened, about 5-7 minutes.
Chop the tomatoes and add them to the pot. Cook for another 2-3 minutes, until the tomatoes begin to soften.
Pour in the white wine and let it simmer for 5 minutes to allow the alcohol to evaporate.
Add the fish or seafood stock, bay leaves, thyme sprigs, fennel seeds, and saffron threads. Bring the mixture to a boil, then reduce the heat to a simmer.
Cut the white fish fillets into large chunks. Add them to the pot, along with the mussels and shrimp. Cover the pot and let it simmer for 8-10 minutes, or until the mussels open and the shrimp are fully cooked. Discard any mussels that do not open.
Season the soup with salt and pepper to taste. Remove the bay leaves and thyme sprigs before serving.
Preheat the oven to broil. Arrange the baguette slices on a baking sheet and sprinkle them with Gruyère cheese. Place the baking sheet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Ladle the soup into bowls and garnish with chopped parsley. Serve with the cheesy baguette slices on the side or floating on top of the soup.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 357 mg | 27% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
