Name: Provençale Fish Soup with its Rouille
Yield: Serves 10-12
Cuisine: Australian
Ingredients: 3 uncooked blue swimmer crabs; ¼ teaspoon smoked paprika; 1-2 chillies, finely chopped - optional; 1 teaspoon Dijon mustard; 2 egg yolks; 3 cloves garlic, peeled and any green shoots removed; 6 uncooked prawns in their shells, chopped; ½ medium carrot, peeled and sliced; 1 small head garlic, split across; salt and freshly ground black pepper; 1 heaped teaspoon saffron stamens; 1 flathead, gutted and chopped; 6 tomatoes, cut in half; 6 small red mullet, chopped; 1 baguette, cut into 1cm-thick slices - about 50 slices; head and bones of 1 really fresh snapper, left whole; small handful of parsley stalks; 1 large bunch thyme; 2 bay leaves; 50 g day-old, crustless bread, diced; 2 brown onions, peeled and sliced; 1 tablespoon boiling water; 6 red spot whiting, chopped; 2 leather jackets, gutted and chopped; 1 leek, white part only, well-washed and sliced; 200 ml olive oil, or more as required; 2 teaspoons fennel seeds; 30 g tomato paste, diluted with a little water; 1 medium-sized rock cod, gutted and chopped; ¼ teaspoon saffron stamens

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

Would you like a quick trip to the south of France: to those pastel-hued jetties of Nice bordered by humble restaurants offering their own particular fish concoction, loosely called bouillabaisse or soupe de poisson; to air laden with the pervasive smell of fish cooking; to the heart of this richly endowed seafood coast? Well, this recipe will take you there.