Fish Soup with Aïoli and sauce ardente

Name: Fish Soup with Aïoli and sauce ardente (Bisquebouille)
Yield: Serves 6
Cuisine: France
Ingredients: 300 g fillets of red mullet or gurnard (keep the bones, heads, etc.); 300 g monkfish (obtain the head if possible); 2 large cloves garlic, crushed; 200 g sea bass fillets, or use eel, conger eel or huss (keep the bones); 1 banana shallot or 2 small shallots, chopped; 6 slices pain de campagne, toasted; 6 crayfish or langoustines, preferably raw; 2 large pinches saffron; 1 leek, finely diced; 1 onion finely chopped; 4 tbsp olive oil; ½ fennel bulb, chopped; salt; 1 stick celery, chopped; 1 tsp harissa; 250 ml olive oil; 2 egg yolks; ½ chicken stock cube

Bisquebouille

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sud de France

By Caroline Conran

Published 2012

About

This soup, originally from the Ermitage Restaurant in Les Angles, near Avignon, is a wonderful cross between a bouillabaisse and a bourride. It is a superb pièce-de-résistance, a golden, creamy broth, enriched with aïoli and chunks of fish. The original contained eels, which are in plentiful supply in the lagoons of Languedoc. Add them, if you like the rich taste of eel.

Ingredients

Europe
France
Gluten-free
Soup
Mediterranean

Ingredients

Method