Fish Soup with Rouille

Name: Fish Soup with Rouille
Yield: Serves eight
Cuisine: United Kingdom
Ingredients: sea salt; 2 onions, peeled and sliced; a squeeze of lemon juice; 1 kg (2 lb 4 oz) soup mix (either small fish or a mixture of the the heads and bones of cod, gurnard, red mullet, bream, turbot or halibut – slices of conger eel will also help), cut into small pieces; 1 bulb of fennel, trimmed and sliced; 400 g (14 oz) can peeled plum tomatoes; a few basil leaves; 1 red chilli; a generous pinch of saffron threads; 1 bottle of white wine; 130 ml (4½ fl oz) olive oil; 1 tablespoon white rice; salt; grated Gruyère cheese, to serve; 2 red chillies; 130 ml (4½ fl oz) fish soup; a good pinch of saffron threads; Pastis, to serve (optional); 150 ml (5 fl oz) olive oil; 3 egg yolks; 1 potato, peeled and boiled; 2 garlic cloves, peeled; 1 bulb of garlic, peeled and sliced

Preparation info

Serves
eight

Difficulty
Medium

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

‘Rouille’ means ‘rust’ and that is the colour to look for. I believe it should have a real blast of chilli heat to make it worthwhile. I like to finish the soup with a slug of Pastis just before serving.

Ingredients

1 kg (2 lb 4 oz) soup mix (either small fish or a mixture of the the heads and bones of cod

Europe
United Kingdom
Pescatarian
England
Soup
May
Gluten-free

Method

Clean and gut the fish, if the fishmonger has not already done so, taking care to remove the gills. Cut into 4cm (1½in) thick rounds and place in a large bowl. Add all the vegetables to the fish, together with the tomatoes, basil, spices and white wine. Cover and refrigerate overnight.

The next day, drain the ingredients, also saving the liquid. Heat a large frying pan with 100ml (