Name: Soupe Aigo-Sau
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 2 pounds any firm white fish; 1 leek, chopped; rouille; 2 sprigs parsley; 2 cloves garlic, crushed; salt and freshly-ground black pepper; 6 potatoes, cut in thick slices; 4 tomatoes, chopped; 1 Spanish onion, chopped; olive oil; sliced french bread; boiling water, to cover; 1 piece of lemon peel; 1 bay leaf; 1 sprig fennel

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2 pounds any firm white fish
1 leek, chopped
1 Spanish onion, chopped

Method

Cut white fish of assorted kinds into pieces of the same size. Place in a large saucepan with leek, onions, tomatoes and potatoes. Season generously with salt and freshly-ground pepper; add garlic, parsley, fennel, bay leaf and lemon peel. Cover with boiling water and cook over a high flame for 20 minutes.