Soupe De Poissons Dieppoise Spicy French Fish Soup

Nutriscore Rating: 72/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 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

11 steps

1. Clean and chop the fish into bite-sized pieces. Set aside along with the prawns or shrimp.

2. Heat olive oil in a large soup pot over medium heat.

3. Add the chopped onion, leeks, and fennel slices. Sauté for 5–7 minutes until softened.

4. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

5. Add the diced tomatoes and tomato paste to the pot. Stir well to combine.

6. Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly.

7. Add the fish stock, cayenne pepper, saffron threads, thyme, bay leaf, paprika, salt, and black pepper. Bring to a gentle boil.

8. Lower the heat and simmer for 20 minutes to allow the flavors to meld together.

9. Add the fish and prawns to the pot and cook for an additional 8–10 minutes until the seafood is cooked through and tender.

10. Remove the bay leaf and adjust the seasoning if needed.

11. Serve hot with crusty bread for dipping. Optionally, top with a dollop of rouille for extra richness.

Nutrition Facts

1 serving (857.1g)

Calories		856
% Daily Value*
Total Fat		36.0 g	46%
	Saturated Fat	6.9 g	34%
	Polyunsaturated Fat	0.0 g
Cholesterol		200 mg	67%
Sodium		2132 mg	93%
Total Carbohydrate		72.9 g	26%
	Dietary Fiber	6.0 g	21%
	Total Sugars	11.1 g
Protein		53.1 g	106%
Vitamin D		6.3 mcg	31%
Calcium		177 mg	14%
Iron		6.0 mg	33%
Potassium		1250 mg	27%

*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.

Source of Calories

Fat: 1291 cal (39.2%%)

Protein: 846 cal (25.7%%)

Carbs: 1159 cal (35.2%%)