Soupe de Pistou of Chef Vincent Maillard

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From Restaurant "B" at Hotel Byblos, St. Tropez, France.
(The best Soupe de Pistou we have had.)

Hake Fish

Ingredients for 6 people:

150g onions
150g carrots
200g bean coconut
200g green beans
200g Snap Beans
100g of bacon
80g pasta
4 tomatoes
100g fennel
150g potatoes
100g zucchini

2 bunches fresh sweet basil
3 cloves garlic
50g pine nuts
60g grated parmesan
30 cl of olive oil
salt, pepper


In a pestle (or blender), grind the pine nuts, garlic and Parmesan into a paste. Add basil, olive oil and seasoning.

1. Peel and clean all vegetables (fennel, onion, zucchini, potatoes, carrots) and cut into cubes of 1cm.
2. Shell coco beans (known in the US as Cranberry or Borlotti beans, for more: http://frenchletters.wordpress.com/2007/10/03/les-haricots-coco/), string the green beans and cut into 1cm section on a bevel).
3. Peel the tomatoes by plunging them into boiling water 20seconds, then cool in ice water. Peel, halve and remove seeds and stems. Cut the flesh into 1cm cubes.
4. Remove bacon rind and cut into small pieces.
5. In a casserole, drizzle with olive oil and brown the bacon. Add the diced carrots, fennel and onions, add 2.5 liters of water and add the coco beans. Cook at a simmer, and add at the end of 20 minutes, green beans and pasta. 5 minutes later, add zucchini, tomatoes and potatoes. 6. Adjust seasoning and add the pesto just before serving.

Serve with grated Parmesan or cut into flakes.

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No copying, reuse or partial reproduction permitted without written permission by the authors, Peter and Linda D'Aprix.