Soupe de Poisson Avec Calmar (Fish soup with squid)

Name: Soupe de Poisson Avec Calmar (Fish soup with squid)
Yield: 4 servings
Cuisine: French
Ingredients: 1 ½ pound squid, cleaned; ¾ pound skinless, boneless monkfish (see note); 1 pound skinless, boneless codfish (see note); ¼ cup olive oil; 2 tablespoons finely minced garlic; 1 ¾ cups finely chopped onions; 1 ½ cups finely diced, cleaned leeks, both white and green part; 2 cups cubed fresh, red ripe tomatoes or use imported canned tomatoes, drained; Salt to taste, if desired; Freshly ground pepper to taste; ½ teaspoon dried saffron stamens; 3 tablespoons tomato paste; ½ cup dry white wine; 1 bay leaf; ½ teaspoon dried thyme; 1 teaspoon fennel seeds, crushed; 4 cups water or unsalted fish broth; ½ cup finely chopped parsley; 2 hot dried red peppers

By Craig Claiborne

Published March 9, 1982

Total Time: 40 minutes
Rating: 4(9)
Comments: Read comments

Featured in: SQUID: A DELICACY IN ANY LANGUAGE

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Ingredients

Yield:4 or more servings

1 ½ pound squid, cleaned
¾ pound skinless, boneless monkfish (see note)
1 pound skinless, boneless codfish (see note)
¼ cup olive oil
2 tablespoons finely minced garlic
1 ¾ cups finely chopped onions
1 ½ cups finely diced, cleaned leeks, both white and green part
2 cups cubed fresh, red ripe tomatoes or use imported canned tomatoes, drained
Salt to taste, if desired
Freshly ground pepper to taste
½ teaspoon dried saffron stamens
3 tablespoons tomato paste
½ cup dry white wine
1 bay leaf
½ teaspoon dried thyme
1 teaspoon fennel seeds, crushed
4 cups water or unsalted fish broth
½ cup finely chopped parsley
2 hot dried red peppers

Ingredient Substitution Guide

Preparation

Step 1
Cut the body of the squid into half-inch circles. Cut the flat portions of the squid into 1 ½-inch squares. Cut tentacles into bite-size portions. There should be about three cups.
Step 2
Cut the fish into 1 ½-inch squares. There should be about 1 ½ cups monkfish, 2 to 2 ½ cups cod.
Step 3
Heat the oil in a casserole or Dutch oven and add the garlic and onions. Cook, stirring, until onion is wilted. Add the leeks and tomatoes. Bring to a boil, stirring. Add salt and pepper to taste.
Step 4
Add the saffron, tomato paste, wine, bay leaf, thyme and fennel seeds. Stir and bring to a boil.
Step 5
Add squid and monkfish and water. Add half of the parsley and the red peppers. Bring to a boil and let boil 10 minutes. The fish should boil rather than simmer. Add cod and reduce heat. Let soup simmer about two minutes, no longer. Serve with remaining parsley sprinkled over each serving.

Tip

In this recipe monkfish is listed as an ingredient. It is an excellent fish for soups. If not available, substitute any whitefleshed, nonoily fish, using same weight and volume. Squid and monkfish require longer cooking times than most ordinary fish such as flounder and sole. If you use a substitute, add it along with the cod for the last two minutes of cooking.