Soupe de Poissons Avec la Rouille

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

Fish Soup with Rouille Sauce

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

Europe
France
Fish course
Starter
Pescatarian
Soup
Mediterranean

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