Fish Soup: Marseille Specialty

Ingredients:

• 1kg fish, preferably a combination of different types like rock fish, monkfish, and/or snapper
• 2 onions, chopped
• 3 cloves garlic, minced
• 3-4 tomatoes, chopped
• 2 tbsp tomato paste
• 1 cup white wine
• 1.5 liters water
• 1 bouquet garni (a bundle of herbs like thyme, bay leaves, and parsley, tied together with a string)
• 1 tsp saffron threads
• Salt and pepper to taste
• Croutons and grated cheese for serving

Instructions:

1. In a large pot or Dutch oven, heat some olive oil over medium-high heat. Add the onions and garlic and sauté until softened, about 5 minutes.
2. Add the chopped tomatoes, tomato paste, and white wine. Cook for a few more minutes until the liquid has reduced and thickened slightly, stirring occasionally.
3. Cut the fish into large chunks and add them to the pot. Pour in the water and add the bouquet garni and saffron. Bring to a boil, then reduce heat and let simmer for about 30-40 minutes, until the fish is cooked through and easily flakes apart.
4. Remove the bouquet garni and discard. Use a ladle or immersion blender to puree the soup to your desired consistency.
5. Season with salt and pepper to taste. Serve hot with croutons and grated cheese on top.

Verdict:

This fish soup is a classic Marseille specialty that will transport you straight to the southern coast of France. The combination of different types of fish, saffron, and bouquet garni creates a complex and flavorful broth that is perfectly complemented by the croutons and grated cheese. It’s a warming and comforting dish, perfect for chilly evenings or rainy days.

Serving Suggestions:

Serve this fish soup as the main course with a crusty baguette on the side for dipping. You could also serve it as an appetizer in smaller portions, paired with a light salad or some grilled shrimp skewers. And don’t forget the wine – a crisp, dry white like a Picpoul de Pinet or a Rosé from the Provence region would be the perfect pairing.