Name: Fish Soup
Yield: Serves 4
Ingredients: 1 tablespoon chopped parsley; Rouille; 600 ml/1 pint fish stock; 150 ml/¼ pint aïoli; freshly grated Parmesan cheese; 2 sprigs of thyme; ½ teaspoon saffron filaments; Garlic Croûtons; ¼ bottle of dry white wine; 2 or 3 sprigs of basil, dill or fennel; 1 × 400 g/14 oz can tomatoes, chopped, and their juice (or 450 g/1 lb fresh tomatoes, skinned and chopped); 50 g/2 oz smoked haddock fillet; 4 tablespoons olive oil; 2 cloves of garlic, finely chopped; lemon juice; 1 small onion, finely chopped; ½ cucumber, finely chopped; 1 stick of celery, finely chopped; salt; freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

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