Soupe de fruits de mer

Soupe de fruits de mer (Seafood Soup) is a hearty and flavorful French dish that showcases the best of the sea. It typically includes a variety of seafood like shrimp, mussels, clams, and fish, all simmered in a rich broth. Here’s how to make it:

Ingredients:

• Seafood:

  • 1 lb (450g) shrimp, peeled and deveined
  • 1 lb (450g) mussels, cleaned and debearded
  • 1 lb (450g) clams, cleaned
  • 1 lb (450g) firm white fish (like cod, halibut, or sea bass), cut into bite-sized pieces
  • Optional: 1/2 lb (225g) squid, cleaned and cut into rings

• Broth:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 leek, white part only, finely sliced
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 1 fennel bulb, thinly sliced (optional)
  • 1 bay leaf
  • 1 sprig thyme
  • 1/2 cup (120ml) dry white wine
  • 4 cups (960ml) fish or seafood stock
  • 1 can (14 oz/400g) crushed tomatoes
  • 1/4 teaspoon saffron threads (optional, for a richer flavor)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

• To Serve:

  • Crusty bread
  • Rouille sauce (optional, for a traditional French touch)

Instructions:

1. Prepare the Broth:

   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the onion, garlic, leek, celery, carrot, and fennel (if using). Sauté for about 8-10 minutes until the vegetables are soft but not browned.
   • Add the bay leaf and thyme, and cook for another minute until fragrant.

2. Add Wine and Stock:

   • Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
   • Stir in the fish or seafood stock, crushed tomatoes, and saffron threads (if using).
   • Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20-30 minutes to develop the flavors.

3. Cook the Seafood:

   • Add the fish pieces to the simmering broth and cook for about 5 minutes.
   • Next, add the clams and mussels. Cover the pot and cook for about 5-7 minutes, or until the shells open. Discard any that remain closed.
   • Finally, add the shrimp and squid (if using) and cook for another 3-5 minutes until they are just cooked through.

4. Season and Serve:

   • Taste the soup and adjust the seasoning with salt and pepper as needed.
   • Ladle the soup into bowls, ensuring each serving has a good mix of seafood.
   • Garnish with fresh parsley.

5. Serve:

   • Serve the Soupe de Fruits de Mer hot, accompanied by crusty bread for dipping.
   • For an authentic French experience, you can also serve it with a dollop of rouille sauce on the side.

Enjoy your rich and satisfying Soupe de Fruits de Mer with a glass of white wine!