French · Dinner
Snapper and Tomato Soup
A Provencal-leaning fish soup built on a saffron tomato broth, featuring seared snapper fillet simmered gently with fennel, garlic, and orange zest, finished with a swirl of rouille and torn basil. Served with a slice of toasted baguette rubbed with garlic for dipping.
$8
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
430Calories
38.2gProtein
19.8gFat
21.5gCarbs
6.8gSugar
3.1gFiber
870mgSodium
105mgChol
3.4gSat Fat
980mgPotassium
95mgCalcium
3.2mgIron
2.4mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Pat the snapper fillet dry, season both sides with salt and pepper, and thinly slice the fennel and onion on a cutting board.
2
Sweat
Warm the olive oil in a saucepan over medium heat and sweat the onion, fennel, and minced garlic for 5 minutes until softened.
3
Deglaze
Pour the white wine into the saucepan and simmer over medium heat for 1 minute until the raw alcohol smell is gone.
4
Simmer
Stir in the canned tomatoes, fish stock, saffron threads, and orange zest, then simmer over medium-low heat for 12 minutes until the broth deepens in color.
5
Poach
Lower the snapper fillet skin-side down into the broth and poach over low heat for 6 minutes until the flesh turns opaque.
6
Build
Stir the mayonnaise and smoked paprika together in a small bowl to make the rouille, adjusting salt to taste.
7
Plate
Rub the toasted baguette slice with garlic, ladle broth and snapper into a bowl, scatter torn basil on top, and serve with rouille.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g snapper fillet, skin on
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 2/3 cup80g fennel
- 4 cloves4 cloves garlic
- 22 small pinch saffron threads
- 2 tbsp2 tbsp olive oil
- 1/2 cup70g onion
- 4 tbsp60ml dry white wine
- 1 1/2 cup360ml fish stock
- 2 tsp2 tsp orange zest
- 2 slice2 slice baguette (50g)
- 2 tbsp2 tbsp mayonnaise
- 1/2 tsp1/2 tsp smoked paprika
- 22 small clove garlic, halved
- 2 tbsp2 tbsp basil leaves
- salt, to taste
- black pepper, to taste
