Aigo-Sau and Rouille

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

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

Europe
France
Pescatarian
Soup
Mediterranean

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.

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