Name: Aigo-Sau and Rouille
Yield: Serves Four
Cuisine: France
Ingredients: salt and pepper olive oil; 1 bouquet garni (bay leaf, fennel, thyme, celery top, parsley); 4–6 potatoes, peeled and sliced; a chunk of bread, soaked and squeezed; 1 onion, finely sliced; 2 tomatoes, peeled and chopped; 2 tbs olive oil; 2 cloves of garlic, crushed; 2 cloves garlic; 2 sweet red peppers; 225 ml (8 fl oz) fish broth; 1 kg (2¼ lb) mixed small white fish

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

A Provençal fish soup. The recipe which I give is based on that in La Cuisinière Provençale by Reboul.

Ingredients

1 kg (2¼ lb) mixed small white fish
4–6 potatoes, peeled and sliced

Method

Put the fish, cleaned as usual and cut up if they are at all large, into a casserole and add the other ingredients (except those for the rouille), using enough olive oil to moisten the mixture well, but no more. Cover with boiling water and cook over a vigorous flame until the fish is done. Serve it to each guest on one plate and the soup, poured over a slice of toast, on another.

The d

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Ingredients

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