La soupe aïgo-sau

Name: La soupe aïgo-sau (Provençalfish soup with rouille)
Cuisine: French
Ingredients: ground black pepper rouille; 4–8 slices day-old French bread, lightly grilled and rubbed with garlic; 4–8 slices day-old French bread, lightly grilled and rubbed with garlic; boiling water (or fish stock made with bones and heads), to cover; boiling water (or fish stock made with bones and heads), to cover; salt and ground black pepper; salt and ground black pepper; 1 strip lemon peel; 1 bay leaf; 2 sprigs fennel; 2 cloves garlic, crushed; olive oil; 2 sprigs parsley; 2 sprigs thyme; 1 leek, chopped; 1 Spanish onion, chopped; 4 tomatoes, peeled, seeded and chopped; 4 yellow potatoes, cut in thick slices; 900 g/2 lb cleaned white fish (John Dory, monkfish, red mullet, sea bass, gurnard or whiting); 900 g/2 lb cleaned white fish (John Dory, monkfish, red mullet, sea bass, gurnard or whiting); 900 g/2 lb cleaned white fish (John Dory, monkfish, red mullet, sea bass, gurnard or whiting); 900 g/2 lb cleaned white fish (John Dory, monkfish, red mullet, sea bass, gurnard or whiting); 900 g/2 lb cleaned white fish (John Dory, monkfish, red mullet, sea bass, gurnard or whiting); 900 g/2 lb cleaned white fish (John Dory, monkfish, red mullet, sea bass, gurnard or whiting); 900 g/2 lb cleaned white fish (John Dory, monkfish, red mullet, sea bass, gurnard or whiting)

Provençalfish soup with rouille

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

900 g/2 lb cleaned white fish (John Dory, monkfish, red mullet, sea bass, gurnard or whiting

Europe
France
Provence
Soup
Fish course
Pescatarian

Method

To Prepare the Fish (I)

Cut the fish into pieces of the same size. Place in a large enamelled iron casserole or stainless steel saucepan with the leek, onion, tomatoes and potatoes. Add the garlic, parsley, fennel, bay leaf and lemon peel and season generously with salt and freshly ground black pepper.