Name: Fish Soup with Rouille
Cuisine: France
Ingredients: 2 onions; 2 garlic cloves; 900g/2lb heads, bones and scraps of white fish; 900g/2lb mixed white fish, heads removed, cleaned and scaled; bouquet garni of bay leaf thyme, parsley stalks and celery, tied with string; about 575ml/1pt passata; ½bottle (375ml/13fl oz) of dry white wine; 5cm/2 in piece of orange peel, preferably dried; about 300ml/1½pt Aïoli Garlic Mayonnaise; 6 saffron strands; 2tsp (or to taste) hot cayenne pepper or harissa; 1 small hen crab; 8 saffron strands; 115g/4oz freshly grated Gruyère cheese; 1 French baguette; 6tbsp olive oil; olive oil; salt and pepper; ½ fennel bulb

Preparation info

Difficulty
Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

We have no equivalents here to the puréed fish soups of the French Mediterranean coast These soupes de poisson provençale are usually served with croûtes of oven-toasted bread spread with rouille, a vigorous garlic saffron and red pepper mayonnaise. This recipe is not far removed from bourride and bouillabaisse, which are fish stews, but shares many of the same ingredients and aromatic favourings, such as dried orange peel and fennel. Most Mediterranean