Provencal Fish Soup With Saffron Rouille
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 medium
Carrot (chopped)4 large
Garlic Cloves (finely chopped)1 cup
Extra-Virgin Olive Oil1 tbsp
Herbes De Provence1 tsp
Cayenne2 cups
White Wine (dry)6 cups
Water3 tbsps
Tomato PasteDirections:
1
Wash leeks
2
Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes
3
While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths
4
Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds
5
Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes
6
Preheat oven to 350°F with rack in middle
7
Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes
8
Force soup through food mill into a large heavy pot, discarding solids
9
Reheat soup over medium heat, stirring occasionally
10
Mound rouille on croutons and put 1 in bottom of each soup bowl
11
Pour soup around croutons
12
Wash leeks
13
Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes
14
While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths
15
Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds
16
Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes
17
Preheat oven to 350°F with rack in middle
18
Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes
19
Force soup through food mill into a large heavy pot, discarding solids
20
Reheat soup over medium heat, stirring occasionally
21
Mound rouille on croutons and put 1 in bottom of each soup bowl
22
Pour soup around croutons