Fish Soup with Rouille (Soupe De Poissons Avec Sa Rouille)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
900g/2 lb thick white-fleshed fish fillets 3 tablespoons olive oil 1 onion, thinly sliced
2 cloves garlic, crushed 4 medium-sized ripe tomatoes, peeled, seeded and chopped 450 g/1 lb small whole potatoes, peeled and halved
1.5 litres/2-3/4 pints rich fish stock 1 bay leaf, halved salt and freshly ground black pepper
finely chopped parsley, to serve 6 or more thick slices country-style bread, toasted, to serve ROUILLE: 25 g/1 oz soft white breadcrumbs
1/4 teaspoon powdered saffron (optional) 4 tablespoons fish stock 3 cloves garlic, chopped
2 egg yolks 4 teaspoons tomato puree 1 large fresh red chilli pepper, seeded and chopped, or 1/4 teaspoon cayenne pepper
175 ml/6 fl oz olive oil salt



1 Cut the fish into 5 cm/2 in pieces; rinse and pat dry with kitchen paper.
2 Heat the oil in a saucepan, add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and cook for several seconds. Add the tomatoes, potatoes, stock, bay leaf, and salt and pepper to taste. Bring to the boil, cover and simmer for 15 minutes. Add the fish and simmer gently for about 10 minutes, until it flakes when tested with a knife point.
3 FOR THE ROUILLE: Soak the bread and saffron in the stock. Place in a food processor with the garlic and process until smooth. Add the egg yolks, tomato puree and chilli or cayenne pepper. Switch on the machine and gradually add the oil in a thin stream to form a thick, creamy sauce. A little more stock can be added if the mixture is too thick. Add salt to taste and extra cayenne if needed, as rouille is meant to be spicy. Transfer to a bowl.
4 Pour the fish soup into a large bowl or a soup tureen, and sprinkle parsley on top. Spread the toast with rouille and place one slice in each soup bowl. Spoon the soup into the bowls and serve with the remaining rouille in a separate dish and more bread or toast if required.

Back