Spicy Fish Soup/Grilled Red Mullet & Rouille

Name: Spicy Fish Soup/Grilled Red Mullet & Rouille
Yield: Serves Four
Ingredients: 60 g tomato purée; 1 sprig of thyme; 40 ml Pernod; 90 g carrot, peeled, finely chopped; 100 g plum tomatoes, deseeded; 80 g red pepper, finely chopped; 85 g olive oil; 25 g leek, finely sliced; 85 g vegetable oil; 50 g dry mashed potato; 20 g celery, finely chopped; 1 egg yolk; sea salt & black pepper; 1 garlic clove, peeled, finely sliced; roasted tomatoes; ½ tsp harissa paste; olive oil; 1 handful of micro parsley leaves; 1 litre brown fish stock and 1 litre white fish stock; 1 kg Mediterranean fish, such as red mullet or gurnard, filleted; 4 fillets of red mullet, pin-boned, descaled; 20 ml Armagnac; ½ garlic clove, peeled, grated; 1 bay leaf; 20 g fennel, finely chopped; 1 red chilli, finely chopped; 1 pinch of saffron; basil oil; 1 pinch of cayenne; rapeseed oil

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Fish Soup

1 kg Mediterranean fish, such as red mullet or gurnard, filleted
1 pinch of saffron

Pescatarian
Gluten-free
Soup
Spicy

Method

To make the fish soup

Skin and fillet the fish. Cut into decent-sized chunks and then rub the fish with the saffron and cayenne. Cover and refrigerate for 12 hours to marinate.

Preheat the oven to 180°C/350°F/gas mark 4. Remove the fish fro