Soupe De Poissons Dieppoise Spicy French Fish Soup
Dive into the rich, coastal flavors of Normandy with this Soupe De Poissons Dieppoise, a spicy French fish soup that’s a feast for the senses. Brimming with tender white fish, succulent prawns, and aromatic vegetables like fennel and leeks, this vibrant soup is elevated by a medley of saffron, cayenne, and paprika for a delicate yet fiery kick. Simmered with dry white wine and hearty fish stock, every spoonful bursts with briny depth and warming spices. Serve alongside crusty bread for dipping or finish with a dollop of rouille for an authentic French touch. This quick-to-prepare, restaurant-quality dish is perfect for cozy evenings or impressing guests with a taste of the French seaside.
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Recipe Information
Ingredients
- 500 g white fish (cod, haddock, or sea bass)
- 200 g prawns or shrimp (peeled and deveined)
- 1 onion (finely chopped)
- 2 leeks (white part only, thinly sliced)
- 1 fennel bulb (thinly sliced)
- 3 garlic cloves (minced)
- 400 g tomatoes (diced, fresh or canned)
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 250 ml dry white wine
- 1 L fish stock
- 0.5 tsp cayenne pepper
- 1 pinch saffron threads
- 1 tsp thyme (fresh or dried)
- 1 bay leaf
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 loaf crusty bread (for serving)
- 1 cup rouille (optional for garnish)
Instructions
Clean and chop the fish into bite-sized pieces. Set aside along with the prawns or shrimp.
Heat olive oil in a large soup pot over medium heat.
Add the chopped onion, leeks, and fennel slices. Sauté for 5–7 minutes until softened.
Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
Add the diced tomatoes and tomato paste to the pot. Stir well to combine.
Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly.
Add the fish stock, cayenne pepper, saffron threads, thyme, bay leaf, paprika, salt, and black pepper. Bring to a gentle boil.
Lower the heat and simmer for 20 minutes to allow the flavors to meld together.
Add the fish and prawns to the pot and cook for an additional 8–10 minutes until the seafood is cooked through and tender.
Remove the bay leaf and adjust the seasoning if needed.
Serve hot with crusty bread for dipping. Optionally, top with a dollop of rouille for extra richness.
Nutrition Facts
Calories |
3552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 8551 mg | 372% | |
| Total Carbohydrate | 291.5 g | 106% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 44.9 g | ||
| Protein | 232.2 g | 464% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 748 mg | 58% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5220 mg | 111% | |
*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.
