Fish Soup from the Moulin de Mougins

Name: Fish Soup from the Moulin de Mougins (Soupe de poissons du Moulin)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: For eight people
Cuisine: French
Ingredients: 2 kg (4½ lb) rock fish, freshly caught. If you live on the Mediterranean coast, where this recipe can really be made properly, the fishermen can provide the ingredients for this soup. Generally, these will include small rascasse, rouquiers and girelles (members of the wrasse family), galinettes, small shore crabs of the kind called favouilles, and small crustaceans. A few slices of moray eel (murène) are also not to be despised, and will add to the richness of the soup.; 1 small whole head of garlic; 300 g (10½ oz) onions; 5 large ripe tomatoes; 1 bayleaf; 4 dried fennel branches; 2 sprigs of thyme; salt, pepper; 150 ml (¼ pint) olive oil; ¼ teaspoon whole saffron stamens

Soupe de poissons du Moulin

Preparation info

For
eight
people

Difficulty
Easy
Ready in
1 hr 15

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

2 kg (4½ lb) rock fish, freshly caught. If you live on the Mediterranean coast, where this recipe can really be made properly, the fishermen can provide the ingredients for this soup. Generally, these will include

Method

Peel the onions and slice finely. Cut the tomatoes into eight pieces each. Cut the whole head of garlic in two, horizontally.
Soften the onions in the olive oil in the large saucepan, and let them turn golden over a brisk heat, stirring with a wooden spoon. Keeping it over a fierce heat, put the fish in the pan and then add garlic, tomatoes and herbs and mix al