Soupe de Poisson à la Floyd

Name: Soupe de Poisson à la Floyd (Floyd’s Fish Soup)
Yield: Will make a feast for 6
Cuisine: France
Ingredients: 1 frond fennel; 1 bayleaf; Salt and pepper; 1 teaspoon grated orange rind; 4 oz (125 g) small vermicelli; Salt and pepper; Rouille; 1 sachet saffron; 2 leeks, chopped; 2¼ lb (1.1 kg) mixed fish (which must include gurnard or red mullet, small soft-shelled crabs, conger eel, John Dory, a handful of langoustines, a piece of dogfish); 2 onions, chopped; 2 large ripe tomatoes, chopped; Olive oil for frying; 2 large cloves garlic, crushed; 5 oz (150 g) Gruyère cheese, grated; Aioli

Floyd’s Fish Soup

Preparation info

Will make a feast for
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

2¼ lb (1.1 kg) mixed fish (which must include gurnard or red mullet, small soft-shelled crabs, conger eel, John Dory, a handful of langoustines, a piece of dogfish)
2

Europe
France
Pescatarian
Soup
Mediterranean

Method

Gut and wash the whole fish and chop into pieces about 2½ in. (6 cm) long – head, bones and all. Fry the leeks, tomatoes, onions and garlic in the oil until soft but not brown. Add