Fish Soup with Rouille

Preparation info
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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