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Soupe Au Poisson
Preamble
Fish Soup from Martinique-Guadeloupe Fish soup is popular in both islands and, though there is a standard recipe, each cook adds his or her special touch. M Mario Petreluzzi, the moving spirit of La Pergola Restaurant at Gosier, in Guadeloupe, used to add a dash of Ricard to his soup. And the cooks at the Bakoua Hotel at Trois Ilets in Martinique, add croutons and grated Gruyere cheese (these additions are circled by Mietta) to theirs. In both cases with admirable results.
Ingredients3 tablespoons Olive Oil or unsalted Butter 2 medium Onions finely chopped 4 Spring Onions chopped, using green and white parts 1 lb Tomatoes peeled, seeded and chopped 1/8 teaspoon ground Saffron if using plain oil or butter, otherwise omit 1/2 teaspoon ground Ginger 4 pints Water 3 lb whole Fish such as bream, bass or other white fish, cleaned and scaled 2 fresh hot Red Peppers left whole 2 cloves Garlic crushed 2 Cloves 2 Allspice Berries or Melegueta Pepper Berries 1 Bay Leaf 1 lb Potatoes peeled and sliced |
MethodHeat the oil or butter in a large saucepan and saute the onions and spring onions until the onions are golden. Add the tomatoes and cook, stirring, for 1 or 2 minutes. Add the remaining ingredients, bring to the boil, lower the heat and cook, uncovered, at a brisk simmer for 30 minutes. Lift out the fish, remove and discard the bones and set the fish aside. Put the soup through a sieve, pressing down to extract all the juices. Return the fish and soup to the saucepan and heat through. If preferred, the fish may be pressed through the sieve. Serves 6-8. |
Soupe Au Poisson
Fish pieces in fish stock incorporating vergetable, spices & chilli