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Fish Soup with Onions Stewed in Saffron

6 - 8 Servings

Mise-en-place:

Broth

  • 2 Sea bass (about 5 pounds), or halibut pieces, filleted and skinned - save bones
  • 2 pounds of mussels
  • 2 T olive oil
  • 2/3 cup dry white wine
  • 3 carrots, peeled, finely diced
  • 2 stalks celery, finely diced
  • 2 yellow onions, peeled and finely diced
  • 3 sprigs parsley
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 8 cups cold water
  • ¾ tsp sea salt

Soup

  • 3 T olive oil
  • 4 onions, thinly sliced
  • 3 bay leaves
  • 1 spring of thyme
  • pinch of saffron (about 20 threads)
  • ¼ tsp salt
  • freshly ground black pepper
  • 6 cups water
  • 1 teaspoon sea salt
  • ½ lb. Small red-skinned potatoes, peeled and cut into thin wedges

Pistou for finishing

  • 3 cloves garlic
  • ½ cup finely chopped Italian parsley
  • 2 T virgin olive oil

Equipment:

  • 6-quart stainless steel pot
  • 3-quart saucepan or fry pan
  • 4-quart stainless steel pot
  • mortar and pestle

1. Prepare the Broth

  • For whole sea bass, remove the gills, and cut the carcass into three or four large pieces. Rinse the head, carcass under cold water. Make cuts on either side of the pin bones running vertically down the fillet and remove this strip of fish containing the bones. Reserve these scraps for the broth. Cut the fillets into 1-inch pieces and set aside on a plate. Scrub the mussels thoroughly. It is not necessary to de-beard them.
  • Warm the olive oil in a 6-stainless steel pot. Add the pieces of fish carcass and cook them, turning them over to expose all surfaces to the heat, until their colour changes to white and the fragrance of the fish is released. Add the wine and scrape up any bits of fish adhering to the bottom of the pot. Add the vegetables, mussels, herbs, bay leaves water and salt. Make certain all pieces of the fish are submerged in the water. Bring to a simmer, skim any white froth that comes to the surface and cook slowly for 30 minutes. In the meantime, prepare the onions and potatoes.

2. Preparing the Onions & Potatoes

  • Warm the olive oil in a heavy, 3-quart saucepan. Add the onions, bay leaves, thyme, saffron, salt and pepper. Combine well and cook the onion over low heat, without letting them brown, for 25 minutes, or until they are very soft. Stir the onions often to prevent sticking.
  • In a pot, bring the water to a boil, ad the salt and the potatoes and cook for 5 to 6 minutes or until just tender throughout. Drain. Prepare the garlic and parsley mixture.

3. Preparing Pistou

  • Pound the garlic to a paste in a mortar, add the parsley and pound it into a similar consistency - stir in the olive oil.

4. Serving the Soup

  • Strain the broth over the onions and simmer for 5 minutes. Add the potatoes and simmer for 3 minutes, add the fish and cook at a bare simmer for 2-3 minutes. Stir in the parsley and garlic mixture. Serve in warm soup bowls.