Jean-Pierre's Cod Fish Soup Recipe - Allrecipes.com
  • READY IN 40 mins

Jean-Pierre's Cod Fish Soup

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2006

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 think that's a mistake. I probably used 1/2 teaspoon and it was perfect for us. Great recipe though, worth every minute of preparation.

 
Most Helpful Critical Review
Dec 17, 2011

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

 

8 Ratings

Nov 28, 2004

TASTS GREAT

 
Feb 22, 2011

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 a fish fan ate every last drop.

 
Nov 30, 2011

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 without it. We only used 1 teaspoon of red pepper flakes, which had a great kick. Any more would have been a mistake. Instead of half-of-half, we mixed 1/4 cup cooking cream & 1/4 cup 1%milk. We didn't have cod, so we used tilapia filets, instead. Turned out great. For this amount of fluids, we used 2 lbs. of tilapia. WARNING: When blending hot fluids, don't seal the blender lid shut tight. I did this, and it exploded all over the kitchen, burning me in the process. I now know, leave the lid cracked and cover with a towel. Thank for the amazing soup!!!

 
Sep 18, 2011

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 chicken stock. Really yummi. Will definitely do this one again.

 

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Nutrition

  • Calories
  • 1527 kcal
  • 76%
  • Carbohydrates
  • 140 g
  • 45%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 80.1 g
  • 123%
  • Fiber
  • 24.7 g
  • 99%
  • Protein
  • 58.5 g
  • 117%
  • Sodium
  • 2203 mg
  • 88%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

amanda1432
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