Fish Soup with Rouille

Preparation info
  • Serves


    • Difficulty


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.


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


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 (