Red Mullet Soup with Coriander and Rouille

Name: Red Mullet Soup with Coriander and Rouille
Ingredients: 1 small fennel bulb, trimmed and roughly chopped; 1 kg red mullet; 1 large onion, peeled and roughly chopped; 1 leek, trimmed, washed and roughly chopped; baguette, thinly sliced; 4 ltr Fish Stock; salt and cayenne pepper; 10 g fresh coriander, chopped; 5 juniper berries; 5 g thyme; 1 bay leaf; 100 ml red wine; pinch of saffron strands or ⅓ tsp ground saffron; 1 small ladle fish soup, approximately 60 ml; 50 ml olive oil; 1 x 250 g tin chopped tomatoes; good pinch saffron strands, or ½ teaspoon ground saffron; juice of ½ lemon; salt and freshly ground black pepper; 4 cloves garlic, peeled and roughly chopped; 2 star anise; 20 black peppercorns; 6 cloves garlic, peeled and chopped; 1 medium potato, peeled and roughly chopped; 2 medium egg yolks; 1 red pepper, seeded and roughly chopped; 1 thick slice of white bread, crust removed; 1 teaspoon fennel seeds; 60 ml extra-virgin olive oil and 60 ml vegetable oil, mixed together; 3 tbsp tomato purée

Preparation info

Difficulty
Medium

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Fresh red mullet is always preferable but this recipe is just as successful with frozen.

Ingredients

1 kg red mullet
1 large onion, peeled and roughly chopped
1 leek, trimmed, washed

Fish course
Soup
Pescatarian

Method

Wash the red mullet but leave the heads on and the stomach in, and cut them into pieces. In a large pot heat the olive oil and gently fry the mullet, vegetables, spices and herbs for 10 minutes. Add the tomato purée, chopped tomatoes, red wine and fish stock. Bring to the boil and simmer for 50 minutes. To thicken the soup, process about 1