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!

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

1304 calories; protein 50g 100% DV; carbohydrates 100.4g 32% DV; fat 68g 105% DV; cholesterol 146.3mg 49% DV; sodium 2185.9mg 87% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2006
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. Read More
(20)

Most helpful critical review

Rating: 1 stars
12/18/2011
I found this inedible. Too much wine in the broth. Read More
(2)
9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/04/2006
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. Read More
(20)
Rating: 5 stars
11/28/2004
TASTS GREAT Read More
(6)
Rating: 5 stars
02/22/2011
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. Read More
(5)
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Rating: 5 stars
11/30/2011
I was looking for a new variety of fish soup and this really hit the spot! It's delicious! We didn't have the cheese to go on top but the baguettes with the topping really were not lacking without it. We only used 1 teaspoon of red pepper flakes which had a great kick. Any more would have been a mistake. Instead of half-of-half we mixed 1/4 cup cooking cream & 1/4 cup 1%milk. We didn't have cod so we used tilapia filets instead. Turned out great. For this amount of fluids we used 2 lbs. of tilapia. WARNING: When blending hot fluids don't seal the blender lid shut tight. I did this and it exploded all over the kitchen burning me in the process. I now know leave the lid cracked and cover with a towel. Thank for the amazing soup!!! Read More
(4)
Rating: 1 stars
12/17/2011
I found this inedible. Too much wine in the broth. Read More
(2)
Rating: 5 stars
09/18/2011
Great dish! Made this for my hubby when he was sick with the flue and he really enjoyed it. Didn't have any wine so replaced white wine with a little cider vinegar and water and the red wine by chicken stock. Really yummi. Will definitely do this one again. Read More
(1)
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