Burgundy Fish Soup

Burgundy Fish Soup is a delightful and flavorful dish that showcases the rich and diverse flavors of freshwater fish combined with the aromatic essence of Burgundy wine. This recipe creates a hearty soup that is perfect for serving a large gathering or enjoying as a comforting meal on a chilly day. The combination of fish, vegetables, and fragrant herbs results in a robust and satisfying soup that will surely impress your guests.

Serves 10 

INGREDIENTS:

• 6–7 pounds freshwater fish, whole
• 2 leeks, washed and trimmed
• 3 carrots, peeled
• 5 garlic cloves, 4 minced, 1 halved
• 4 shallots, minced
• 1 bouquet garni (thyme, parsley, bay leaf)
• Pepper and salt
• 2 bottles dry white Burgundy wine, preferably Aligoté
• 1/2 cup marc or vodka
• 3 tablespoons butter
• 2 tablespoons flour
• 1/4 pound cubed bacon (lardons)
• 10 slices country-style bread

INSTRUCTIONS:

1. Gut the fish, reserving the heads and tails. Cut the bodies into 2-inch slices.
2. In a large pot, combine the fish heads and tails, leeks, carrots, minced garlic and shallots, bouquet garni, pepper, salt, and white wine. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
3. Uncover the pot and continue cooking until the liquid has reduced by half.
4. In a small bowl, blend the butter and flour to make a beurre manié.
5. Strain the fish stock through a sieve into another pot, discarding the solids. Add the beurre manié to the stock, stirring until smooth. Bring the soup back to a boil, then flambé with marc or vodka. Add the lardons and fish pieces. Cook for 10 minutes.
6. Toast or grill the bread slices and rub them with the cut garlic.
7. Check the seasoning of the soup and adjust if needed.
8. Serve the Burgundy Fish Soup accompanied by the garlic croutons.

Enjoy the rich flavors and comforting warmth of this Burgundy Fish Soup, perfect for a gathering or a cozy meal

TIPS:

• When selecting freshwater fish for the soup, choose a variety that is readily available in your region and is known for its firm texture and mild flavor. Common choices include perch, pike, or carp.
• Gutting and preparing the fish may require some skill and experience. If you are unsure, it is recommended to have the fish cleaned and prepared by a fishmonger to ensure it is done properly.
• Use fresh and quality ingredients, such as leeks, carrots, garlic, shallots, and herbs, to infuse the soup with depth of flavor. This will contribute to the overall taste and aroma of the dish.
• The choice of white wine is essential to the authenticity of the Burgundy Fish Soup. Opt for a dry white Burgundy wine, preferably Aligoté, which will complement the flavors of the fish and enhance the overall taste of the soup.
• The addition of marc (a French grape brandy) or vodka adds a unique touch to the soup and elevates the flavors. However, if you prefer to omit alcohol, you can simply skip this ingredient.
• The beurre manié, a mixture of butter and flour, helps thicken the soup and give it a smooth consistency. Make sure to blend it thoroughly into the soup to avoid any lumps.
• Straining the fish stock through a sieve ensures a clear and refined soup by removing any solids. This step also helps achieve a smooth and velvety texture.
• Before serving, taste and adjust the seasoning of the soup according to your preference. You can add more salt, pepper, or herbs to enhance the flavors to your liking.
• Toast or grill the bread slices and rub them with the cut garlic to create delicious and aromatic garlic croutons. These croutons provide a delightful crunch and are the perfect accompaniment to the soup.
• Serve the Burgundy Fish Soup hot, with a bowl of garlic croutons on the side. The combination of the flavorful soup and the crispy croutons creates a delightful contrast of textures and tastes.

Enjoy this Burgundy Fish Soup as a main course or as part of a multi-course meal, and savor the unique flavors of Burgundy cuisine.