Soupe de Poissons

Name: Soupe de Poissons
Cuisine: France
Ingredients: 2 cups Fish bones; 2 medium Onion; 2 medium Carrot; 2 stalks Celery; 6 cups Chicken broth; 1 cup White wine; 2 tsp Salt; 1 tsp Black pepper; 1/4 cup Fresh parsley

A recipe from France.

🇫🇷 FrancestreetFooddinner

Nutrition (per serving)

400Calories

25 gProtein

20 gCarbs

20 gFat

2 gSugar

1200 mgSalt

Ingredients

2 cups Fish bones
2 medium Onion
2 medium Carrot
2 stalks Celery
6 cups Chicken broth
1 cup White wine
2 tsp Salt
1 tsp Black pepper
1/4 cup Fresh parsley

Method

Heat oil in a large pot over medium heat until shimmering, about 2 minutes, then add onion, carrot, and celery and cook, stirring occasionally, until the vegetables are tender, 10-12 minutes.
Add fish bones and cook, stirring occasionally, for 5 minutes.
Pour in chicken broth and white wine and bring to a boil, then reduce heat to low and simmer, uncovered, for 20-25 minutes.
Strain the soup through a fine-mesh sieve into a clean pot, discarding the solids.
Return the soup to the pot and stir in salt and black pepper.
Serve hot, garnished with parsley, if desired.
Taste and adjust seasoning as needed.