Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

This is a thick, filling fish soup, really a meal in itself. We usually remove the haddock fillet before serving, but you could skin and flake it, then return it to the pan once the aïoli has been incorporated.

As well as bringing a pungent, garlicky scent to the soup, the aïoli gives it a creamy texture. The accompanying rouille needs to be made very hot to cut through the richness. It’s hard to gauge the exact number of chillis you will need – two of the spindly red Thai ones may