Search thousands of recipes reviewed by home cooks like you.

Jean-Pierre's Cod Fish Soup

Jean-Pierre's Cod Fish Soup

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
amanda1432

amanda1432

While living in Paris, I went to a wonderful hole-in-the wall that featured a fish broth similar to this one. Jean-Pierre, the owner, chef, and sole waiter, demonstrated the proper method of eating it. First, you spread mayo over the croutons, then top them with cheese, float them in the broth, spoon soup over them, and finally, scoop them up and eat them while they're still crunchy. To die for!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1527 kcal
  • 76%
  • Fat:
  • 80.1 g
  • 123%
  • Carbs:
  • 140g
  • 45%
  • Protein:
  • 58.5 g
  • 117%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 2203 mg
  • 88%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, mix together the mayonnaise, 4 cloves of garlic, 1 teaspoon of saffron powder, bread crumbs, and red pepper flakes. Set aside.
  2. Preheat the oven broiler. Arrange the baguette slices on a baking sheet. Place under the broiler for a few minutes to toast. Set aside to cool.
  3. Heat olive oil in a stock pot or Dutch oven over medium heat. Add 4 cloves of garlic, onion, and leek; saute for a few minutes until tender. Add a pinch of saffron and the bay leaf. Pour in the white and red wines, then place the fish in the pan, and pour in enough water to cover the fish just barely. Simmer for about 10 minutes, turning the fish carefully as needed, until the fish flakes easily with a fork.
  4. Remove the fish from the broth with a slotted spoon, and set aside. Pour in the beef broth, and simmer uncovered for about 10 minutes to burn off some of the alcohol, and reduce the broth. Remove the bay leaf, and transfer the broth to a blender. Add the tomato, lemon juice and parsley to the blender. Puree in batches if necessary, and return to the pot.
  5. Whisk the flour and half-and-half into the pot, and set over medium heat. Whisk in about half of the mayonnaise mixture, or to taste. Return fish to the soup, and break into small pieces. Season to taste with salt and pepper, and heat through.
  6. Spread the remaining mayonnaise mixture onto the toasted bread slices, and top with shredded Gruyere cheese. Ladle the soup into serving bowls, and float 1 or 2 slices of toast on the top.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

CARMIK124
18

CARMIK124

9/4/2006

This soup looked intriguing, so I tried it tonight. It's fantastic! I followed the recipe exactly, but used red snapper instead of cod. I also didn't use a cup of red pepper flakes, since I think that's a mistake. I probably used 1/2 teaspoon and it was perfect for us. Great recipe though, worth every minute of preparation.

BEACHEMPIRE
5

BEACHEMPIRE

11/28/2004

TASTS GREAT

cucinamama
3

cucinamama

2/22/2011

This is absolutely delicious. I didn't have the leek or lemon so I put more onion. I also used chicken stock instead but did add in a beef bouillon to compensate. Even my father who is not a fish fan ate every last drop.

Similar recipes