Fish Soup with Rouille

Name: Fish Soup with Rouille
Yield: Serves eight
Cuisine: United Kingdom
Ingredients: 1 bottle of white wine; a generous pinch of saffron threads; 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; 2 onions, peeled and sliced; grated Gruyère cheese, to serve; 150 ml (5 fl oz) olive oil; 1 bulb of garlic, peeled and sliced; a good pinch of saffron threads; 3 egg yolks; 1 bulb of fennel, trimmed and sliced; 130 ml (4½ fl oz) olive oil; 2 garlic cloves, peeled; salt; 1 potato, peeled and boiled; a few basil leaves; 400 g (14 oz) can peeled plum tomatoes; 1 red chilli; 1 tablespoon white rice; sea salt; a squeeze of lemon juice; Pastis, to serve (optional); 2 red chillies; 130 ml (4½ fl oz) fish soup

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
Stew
Pescatarian
Gluten-free
Soup
England
May

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 (