Leeks may be most familiar from various incarnations of potato and leek soup, especially the cold version, Vichyssoise. In the recipe featured here, leeks team up with onions, garlic and both sweet and hot peppers to add flavor depth fish soup.
Any firm-fleshed fish, like red snapper, striped bass or halibut will work well in this recipe.
About Leeks
Leeks are standard ingredients in France and the rest of Europe more so than they are in the United States. They are, however, starting to show up even in mainline U.S. supermarkets. These ancient members of the onion branch of the lily family are well worth seeking out. They are at their peak from fall through spring, but better green grocers make them available year around.
The oniony flavor of leeks is more subtle and sophisticated than other members of the onion family. If not properly cleaned, they can be gritty, so be sure to check out “How to Buy, Store and Clean Leeks” for important basics.
If flavor alone isn’t reason enough to add leeks to your repertoire, they are also a good source of iron, vitamin C and folate.
About Croutons
Simply serving this soup with crusty French bread would be good, but this recipe calls for garlic croutons (recipe below) which elevates the presentation suitable for company. In the U.S., croutons are most commonly thought of as seasoned cubes of toasted bread. In France, however, croutons are full slices of toasted bread, in this recipe a baguette.
Country French Fish Soup with Vegetables Recipe
Yield: 4 main course servings
Ingredients:
- 1¾ pounds boneless firm-fleshed fish fillet
- ¼ cup olive oil
- 1 medium onion chopped
- 1½ cups chopped leeks
- 1 each red and greens sweet peppers, seeded and chopped
- 2 cloves garlic, smashed, peeled and finely minced
- 1 tsp loosely packed saffron (optional)
- 1 dried hot red pepper (optional)
- 1 bay leaf
- ½ tsp dried thyme
- Sea salt and freshly ground black pepper to taste
- 2 cups peeled and cubed tomatoes
- 1 cup dry white wine
- 1 cup peeled potatoes cut in ½-inch cubes
- 3 cups fish broth or water
- ½ cup heavy cream
- 2 Tbsp Pernod (optional)
- ¼ cup finely chopped parsley
- Garlic croutons for serving (recipe below)
Method:
- Cut fish into 1½-inch cubes. Set aside.
- Heat oil in a large soup pot over medium-high flame. Add the onions and sweat them until translucent, 3-5 minutes.
- Sir in the leeks, sweet peppers, garlic and saffron, if using. Cook just a minute longer and add the hot pepper, by leaf, thyme, and a minimal estimate of salt and pepper. Cook 3-5 minutes, stirring occasionally.
- Stir in the tomatoes and cook for a minute before adding the wine and potatoes. Cook for 10 minutes.
- Add the fish and fish stock or water and cook for 5 minutes.
- Add the cream and bring just to a boil, then turn off the flame. Stir in the Pernod, if using.
- Ladle into individual serving bowls and serve with a sprinkle of parsley. Lay a garlic crouton on the rim of each bowl.
Garlic Croutons
Ingredients:
- 1 baguette (a.k.a. French stick)
- 4 Tbsp olive oil
- 1-2 cloves garlic, peeled and minced
- Sea salt and freshly ground pepper to taste
Method:
- Preheat oven to 350° F.
- Slice the baguette on the diagonal about ¾ inch thick. There should be a minimum of 8 slices to satisfy guests who will want more than one.
- Mix olive oil and garlic. Rush onto both sides of each slice and arrange in a single layer on a baking sheet. Sprinkle with salt and pepper to taste.
For another soup recipe using leeks, see “Cream of Cauliflower Soup with Saint Agur Blue Cheese”.
RES101
Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ingredients.
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