Aigo Saou

Name: Aigo Saou
Yield: Serves 8
Cuisine: France
Ingredients: 1 lb/500 g potatoes, thinly sliced; ½ lb/250 g tomatoes, peeled, seeded and chopped; large bouquet garni; 2 tbsp/30 g chopped parsley; salt and pepper; 2 large sprigs fennel leaves or 1 tsp dried fennel seed; croûtes; rouille; 1 strip orange zest; 3 tbsp/45 ml olive oil; 4-5 lb/1.8-2.3 kg white-fleshed fish, trimmed and cut into steaks, heads and trimmings reserved for stock; 2 onions, sliced; 4 garlic cloves, chopped; fish stock

Preparation info

Serves
8

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

This Provençal soup can be made with just one fish or several different types. (All fish should be weighed with their heads.) The fish and soup may be served as separate courses or in one bowl.

Ingredients

4-5 lb/1.8-2.3 kg white-fleshed fish, trimmed and cut into steaks, heads and trimmings reserved for stock
3 tbsp

Europe
France
Pescatarian
Mediterranean
Soup

Method

Marinate the fish steaks in olive oil and garlic for 1 hour at room temperature. Remove the fish from the marinade and pour the marinade into a large saucepan.
Heat the reserved marinade, add the onions and cook them until soft but not brown. Add the stock, potatoes, tomatoes, bouquet garni, orange zest, fennel, salt and pepper. Bring to a boil and simmer, skim