Name: Soupe de Poissons Avec la Rouille (Fish Soup with Rouille Sauce)
Yield: Serves 4
Cuisine: French
Ingredients: salt and a few peppercorns; 4½ cups water; 1 bouquet garni; ⅔ cup red wine; Gruyère cheese, finely grated; half a baguette or French stick; 1 teaspoon tomato paste; ½ teaspoon saffron strands; 6–8 tablespoons olive oil; 3 slices white bread, crusts removed; 1 small red chili pepper, fresh or dried; 2–3 tablespoons olive oil; 1 medium onion, chopped; 1–2 cloves garlic, chopped; 1½ lb fish, ideally small fish sold specially for soup; 8 ounces tomatoes, peeled and chopped; 2–3 cloves garlic

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

All over the Midi this rust-red soup is served in small bars and restaurants. Traditionally the soup is accompanied by croutons of toasted French bread, Gruyère cheese and a bowl of the fiery, garlic-rich rouille sauce.

Ingredients

Soup

2–3 tablespoons olive oil
1 medium onion, chopped
1–2 cloves

Method

Heat the oil in a large saucepan, stir in the onion and garlic, and cook until soft but do not allow to color. Add the fish and turn it over in the oil. Add the tomatoes, bouquet garni, water, wine, salt, and peppercorns and bring to the boil. Cover the pan, turn down the heat and gently simmer the soup for 30–40 minutes.

Strain the soup through a sieve, lightly pressing the fish to ext