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Jean-Pierre's Cod Fish Soup

Rated as 4.56 out of 5 Stars
54

"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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Ingredients

40 m servings 1304
Original recipe yields 2 servings

Directions

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  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.

Nutrition Facts


Per Serving: 1304 calories; 68 100.4 50 146 2186 Full nutrition

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Reviews

Read all reviews 6
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 thin...

Most helpful critical review

I found this inedible. Too much wine in the broth.

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Newest

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 thin...

TASTS GREAT

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 ...

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 wit...

I found this inedible. Too much wine in the broth.

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...