Fish Soup (Wolfgang Puck) Recipe

Posted by
Rate It!
Fish Soup (Wolfgang Puck)
Add your photo!
Ingredients
21
Count
Nutrition
964
Calories
Total time
150
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Heat a large heavy stockpot and to it add the olive oil. Add the fish bones and cook them over low heat, covered, until any flesh on them flakes from the bones. Add the vegetables and any shells from the shrimp, cover and cook over low heat until the vegetables sweat, about 10 minutes.
  2. Deglaze the pot with the wine, scraping up any particles sticking to the bottom of the pan. Stir in the saffron, thyme, and basil.
  3. Add the fish stock or water, and let the mixture gently boil for 1 hour. Then puree it in a food processor or pass it through a food mill. Pass the puree through a medium strainer into a clean stockpot. Stir in the Pernod. Season the base, to taste, with salt, pepper and cayenne. The soup should have a full-bodied flavor: If it seems weak, reduce it over low heat to concentrate the flavor.
  4. Preheat the oven to 350 degrees F.
  5. Skim any fish oil from the top of the soup and reserve it to stir into the rouille.
  6. Toast the croutons in the oven until golden, and then brush with rouille.
  7. Bring the soup to a boil. Add the shellfish and/or uncooked fish fillets to the soup, 1 variety at a time. Cook each until done; then remove from the soup and keep warm. (The lobsters will take about 10 minutes and their shells will be bright red when done; medium shrimp will take 3 or 4 minutes to cook; fish fillets from 1 to 7 minutes, depending on their thickness (they should remain slightly underdone); and the mussels and clams only cook for 3 to 5 minutes, until their shells open).
  8. Presentation: Place 1 crouton in the bottom of each large, shallow, heated soup plates. Then arrange the fish and/or shellfish around each crouton. Ladle the hot soup over all. Serve immediately. Pass additional rouille in a separate serving bowl.
  9. Fish Stock:
  10. 2 pounds fish skeletons, cut into pieces*
  11. 2 tablespoons vegetable or other flavorless oil
  12. 1 small carrot, peeled and sliced
  13. 1/2 onion, sliced
  14. 1 small stalk celery, sliced
  15. 2 cups dry white wine
  16. 1 bouquet garni (sprigs of parsley and thyme, peppercorns, and a bay leaf tied in cheesecloth)
  17. 1 quart water, approximately
  18. *Cook's Note: Use the skeletons of saltwater fish such as sole, John Dory, turbot, halibut or other very fresh non-oily fish for stock.
  19. Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.
  20. In a large saucepan, heat the oil. In it sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.
  21. Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat, and simmer the stock for 20 to 25 minutes.
  22. Strain the stock into a clean saucepan. Bring it to a boil and reduce it over medium heat to 1 quart.
  23. Note: Fish stock will keep in the refrigerator for 2 to 3 days or frozen for 2 to 3 weeks. After that time the flavor begins to fade.
  24. Yield: 1 quart
  25. Prep Time: 20 minutes
  26. Cook Time: 35 minutes
  27. Rouille:
  28. 2 egg yolks*
  29. 3 to 4 cloves garlic, finely minced
  30. 1 tablespoon Dijon mustard
  31. 1/4 teaspoon dried red chili flakes
  32. 1 cup olive or almond oil
  33. 1/4 teaspoon saffron
  34. 3 to 4 tablespoons fish stock
  35. Lemon juice
  36. Salt
  37. Freshly ground pepper
  38. In a bowl, whisk together the egg yolks, garlic, mustard, and chili flakes. Whisk in the oil in a very slow steady stream until the sauce begins to emulsify. Add the remaining oil in a thin stream until all of it is incorporated. Add the saffron. Thin the sauce with the stock and season, to taste, with lemon juice, salt, and pepper.
  39. *RAW EGG WARNING
  40. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  41. Yield: 1 1/2 cups
  42. Prep Time: 10 minutes
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 964.22 Kcal (4037 kJ)
Calories from fat 241.49 Kcal
% Daily Value*
Total Fat 26.83g 41%
Cholesterol 220.7mg 74%
Sodium 1192.56mg 50%
Potassium 1595.07mg 34%
Total Carbs 89.83g 30%
Sugars 11.34g 45%
Dietary Fiber 5.9g 24%
Protein 76.01g 152%
Vitamin C 20.6mg 34%
Vitamin A 0.4mg 14%
Iron 7.7mg 43%
Calcium 655.3mg 66%
Amount Per 100 g
Calories 134.62 Kcal (564 kJ)
Calories from fat 33.71 Kcal
% Daily Value*
Total Fat 3.75g 41%
Cholesterol 30.81mg 74%
Sodium 166.49mg 50%
Potassium 222.69mg 34%
Total Carbs 12.54g 30%
Sugars 1.58g 45%
Dietary Fiber 0.82g 24%
Protein 10.61g 152%
Vitamin C 2.9mg 34%
Vitamin A 0.1mg 14%
Iron 1.1mg 43%
Calcium 91.5mg 66%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 20.7
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top