Provencal Fish Soup

Name: Provencal Fish Soup
Cuisine: Australian
Ingredients: ½ cup tomato paste (purée); 2 cups (500 mL/16 fl oz) white wine; 1 cup chopped tomato; ½ cup tomato paste (purée); 1 cup chopped fennel root; ⅓ cup chopped carrot; 1 onion, chopped; 4 garlic cloves, crushed; 8 large green prawns (shrimps); 1.5 kg (3 lbs) mixed fish fillets, cut into chunky 3-4 cm (1½ in.) pieces (choose six different fish; lobster, eel, rock cod, ling gurnard, snapper, tuna, flathead, John Dory, bream, whiting red mullet); 1.5 kg (3 lbs) mixed fish fillets, cut into chunky 3-4 cm (1½ in.) pieces (choose six different fish; lobster, eel, rock cod, ling gurnard, snapper, tuna, flathead, John Dory, bream, whiting red mullet); 1.5 kg (3 lbs) mixed fish fillets, cut into chunky 3-4 cm (1½ in.) pieces (choose six different fish; lobster, eel, rock cod, ling gurnard, snapper, tuna, flathead, John Dory, bream, whiting red mullet); 1.5 kg (3 lbs) mixed fish fillets, cut into chunky 3-4 cm (1½ in.) pieces (choose six different fish; lobster, eel, rock cod, ling gurnard, snapper, tuna, flathead, John Dory, bream, whiting red mullet); 1.5 kg (3 lbs) mixed fish fillets, cut into chunky 3-4 cm (1½ in.) pieces (choose six different fish; lobster, eel, rock cod, ling gurnard, snapper, tuna, flathead, John Dory, bream, whiting red mullet); 1.5 kg (3 lbs) mixed fish fillets, cut into chunky 3-4 cm (1½ in.) pieces (choose six different fish; lobster, eel, rock cod, ling gurnard, snapper, tuna, flathead, John Dory, bream, whiting red mullet); 1.5 kg (3 lbs) mixed fish fillets, cut into chunky 3-4 cm (1½ in.) pieces (choose six different fish; lobster, eel, rock cod, ling gurnard, snapper, tuna, flathead, John Dory, bream, whiting red mullet); 4 garlic cloves; 80 mL (2½ fl oz) lemon juice; 2 eggs; 60 g (2 oz) cooked potato; ½ red sweet pepper (capsicum); ½ red sweet pepper (capsicum); 500 g (1 lb) cleaned mussels; 8 large green prawns (shrimps); 1.5 kg (3 lbs) mixed fish fillets, cut into chunky 3-4 cm (1½ in.) pieces (choose six different fish; lobster, eel, rock cod, ling gurnard, snapper, tuna, flathead, John Dory, bream, whiting red mullet); 1.5 kg (3 lbs) mixed fish fillets, cut into chunky 3-4 cm (1½ in.) pieces (choose six different fish; lobster, eel, rock cod, ling gurnard, snapper, tuna, flathead, John Dory, bream, whiting red mullet); 1.5 kg (3 lbs) mixed fish fillets, cut into chunky 3-4 cm (1½ in.) pieces (choose six different fish; lobster, eel, rock cod, ling gurnard, snapper, tuna, flathead, John Dory, bream, whiting red mullet); 1.5 kg (3 lbs) mixed fish fillets, cut into chunky 3-4 cm (1½ in.) pieces (choose six different fish; lobster, eel, rock cod, ling gurnard, snapper, tuna, flathead, John Dory, bream, whiting red mullet); 1.5 kg (3 lbs) mixed fish fillets, cut into chunky 3-4 cm (1½ in.) pieces (choose six different fish; lobster, eel, rock cod, ling gurnard, snapper, tuna, flathead, John Dory, bream, whiting red mullet); ⅘ cup (200 mL/6½ fl oz) virgin olive oil

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

This simple dish is a great favourite at home. The base soup can be made in advance and the dish completed by adding and cooking the fish 15 minutes before serving.

Ingredients

1.5 kg (3 lbs) mixed fish fillets, cut into chunky 3-4 cm (1½ in.) pieces (choose six different fish; lobster, eel, rock cod,

Oceania
Asia
Europe
Japan
Australia
France
Sydney
Soup
Fish course
Pescatarian
Provence
Tokyo

Method

To make the rouille

Rouille is a highly seasoned mayonnaise that is added to the soup when it is served, either by the cook or by each person.

Blanch the red sweet pepper (capsicum) in boiling water for 1 minute, then drain it. Cut the potato and red sweet pepper into pieces. Place all the ingredients in a blender and blend until the rouille has a s