Petite soupe de poisson (fish soup 2.0)



Adaptation of the fish soup from Provence that often served with bread croutons, rouille sauce and grated cheese.


I had the fish soup base (explanation here), reheated with saffron, turmeric, red bell pepper, hot chili.


Prepared croutons, then rubbed them with raw garlic.


Rouille (garlic sauce).


That should be cheese, it’s my beloved sake kasu + miso.. (read here).


Side one : Raw veggies.Thinly cut goya (bitter squash) and red bell pepper.


Side two : steamed veggie. Sweet corn and romanesco.
All that makes a meal !


First Frenchy

A compil of French first dishes…

Pâtés et terrines

Pâté means both a meat terrine and a pie. That depends…

patés (meat terrines)
petits pâtés (pies)
coulibiac (fish pie)
mousse de foie aux olives et romarin (liver paste)
terrine de chou-fleur (cauliflower)


Soupes et potages

soupe au chou (cabbage)
gratinée au bouillon de canard (onion)
soupe à l’oignon rouge
soupe au pistou (pesto)
néo-garbure (beans)
gratinée d’avoine (oat)

potage Crécy
potage Choisy
crème de chou fleur (cauliflower)
soupe de champignons (mushrooms)
soupe au cerfeuil (chervil)
crème vert amande

soupe de poisson
potager de poisson
white bean and clam soup
chaudrée de saumon (salmon chowder)


Tartes, quiches, savory cakes

pounti (herb and prune peasant cake)
cake salé au fromage et aux piments
cakes aux fèves et pesto (broad bean pesto cakes)

quiche lorraine
tarte au potiron
flamiche (with leeks)
tarte à l’oignon

tarte aux epinards
tatin tomate
pichade (tomato)
pissaladiere (onion)

quiche poire et bleu
tarte flambée – flammenkuechen (old style quiche)
tarte flambée à la pomme (apple)

soufflé de potimarron
soufflé de fromage et chou-fleur

salades et crudités

salade de tomates
salade niçoise (the real story)
salade de riz Méditerranée (rice)
taboulé rouge
taboulé au safran

poireau vinaigrette (leeks)
salade de lentilles au saumon d’automne (salmon, lentils)
poire, bleu, noix (pear cheese)
dill lime salade composée

salade aux calamars et pois chiches (chick peas)
salad tahitienne (sashimi)
salade composée (poached egg and croutons)

Or you can simply serve eggs :

oeuf mayo
omelette baveuse
oeufs à la coque

Soupe du jour : potager de poisson

The garden into the sea… Fish-veggie soup.

Take prepared Provence style fish soup, garlic, olive oily (frozen leftover), reheat with tomato paste, cauliflowers (blossoms and leaves).

A few steamed bits kept to decorate.

Lots of flat parsley.Voila !
Et c’est bon.

Soupe de poisson provençale, and sunset on Osaka-ko

Provence’s simple fish soup. Sunlight is minimal these days, the indoor photos… ahem. So in compensation I put you a few outdoors. Osaka-ko, the port of Osaka, to go with a fish dish.

First I made the bouillabaisse.

For the broth, these fish :
mame aji (mini jack mackerels)
With garlic, tomato paste, herbes de Provence, olive oil, onion and potato. I passed it and served the onion and potato.
I was left with the cooked small fish and garlic cloves. Well, it’s easy : I added water, more tomato paste, salt, a little chili pepper, a little paprika, and I mixed with the plunging mixer. I simmered a few minutes, then I passed it again with a chinois (sieve conic like a Chinese straw hat), or any other sieve.

That’s the way to make the simple soupe de poisson with fish too small for other recipes and the parts you don’t use from big fish. That doesn’t cost much in ingredient. No wonder is a favorite offer of restaurants on the Cote d’Azur, they make great profit on it. And they are not alone as many jars of soup, ready to be reheated are sold. When I was a kid, that was a favorite dinner for us. Mum would open a jar for the 3 little piglets we were, and that was a party.

Prepare the eating props :

Rouille sauce. Recipe here.


Cheese (in France, it’s often shredded gruyere, here…that one that melts), and toasted bread. You can rub a cut clove on raw garlic on it, if you want.

Guests add rouille and cheese as they wish …

The steamy hot soup is poured on the bread, and eaten immediately.

Cal 468.4 F22.0g C39.4g P28.7g

Did you know that the initial meaning of “soupe” was bread ? Because “souper” had the meaning of eating bread in Middle-Age. Then, bread was a hard thing, that was systematically covered by broth to make it softer. Later the broth became the soup…

Good night !