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Soupe de Poisson
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- cook: 0 hr
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This is a recipe from chef Anthony Bourdain, host of "No Reservations" and author of eight books, including best seller "Kitchen Confidential." A 31-year veteran of professional kitchens, Bourdain is the executive chef at Les Halles in New York City.
Ingredients
- 6 tablespoons olive oil
- 4 garlic cloves
- 2 small onions, thinly sliced
- 2 leeks, whites only, washed and thinly sliced
- 1 fennel bulb, thinly sliced
- 1 can (18 ounces) plum tomatoes, chopped
- 2 pounds tiny whole fish (such as porgies or whiting), gutted with heads intact, or 4 pounds fish bones and heads
- 1 Bouquet Garni
- zest of 1 orange
- 3 strands of saffron
- Salt
- Pepper
- 1 ounce Pernod
- Rouille
- Grated Parmesan, for serving
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 104 % Daily Value *
- Total Fat: 10 g 15.82%
- Saturated Fat: 1 g 7.06%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 28 mg 1.17%
- Calcium: 8 mg 0.78%
- Potassium: 152 mg 4.34%
- Magnesium: 0 mg 0%
- Iron: 0 mg 2.43%
- Zinc: 0 mg 0%
- Total Carbohydrate: 3 g %
- Dietary Fiber: 1 g 2.81%
- Sugar: 0 g
- Protein: 1 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 19.21%
- Vitamin C 20.19%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
