08 November 2009


This soup looks fussy but was a surprisingly quick soup to make. I made the fish broth a day in advance.
Source: James Peterson's Splendid Soups
Serves 8

Fish broth - base of the soup
4 pounds of fish bones
2 medium sized onions, sliced
4 shallots sliced
a small bunch of fresh thyme
1 small bunch of parsley
3 cups of dry sherry or white wine

Soup thickener - picada
6 - 1/2" slices of french baguette
1 cup of extra virgin olive oil
1 cup blanched almonds
1 ancho chilli - soaked in boiling water for 20 mins, seeded and coarsely chopped
8 cloves of garlic
salt to taste

To finish the soup
8 fillets of white fish
1 tbsp extra virgin olive oil
1 cup picada

For the fish broth:
  1. Soak fish bones in water for 30 mins. Change the water a couple of times to make sure that the fish bones are clean. Thorougly rinse the bones.
  2. In a 4-quart pot, combine the bones with all the broth ingredients and add enough water to cover all the bones.
  3. Bring the broth to a slow simmer and simmer for 30 mins. Strain the broth.


  1. Preheat the oven to 400 deg. Place the bread slices on a baking sheet and drizzle with olive oil on both sides. In a seperate baking dish, spread out the almonds. Toast bread and almonds until the bread and almonds are well toasted.
  2. Combine olive oil, ancho chilli, garlic and almonds in a food processor. Process until you get a smooth paste. Add toasted bread and ladle in a few spoon fulls of fish broth. Process until you get a smooth paste. Add salt to taste.

To finish the soup:

  1. Heat the olive oil in a 4-quart pot. Add the picada and stir to cook for 2 mins.
  2. Pour in 10 cups of fish broth, adjust for salt and bring to a slow simmer.
  3. Poach the fish fillets, a few at a time.
  4. Serve each fillet in a soup bowl, ladle in the fish soup and garnish with fresh thyme.

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