Fish Soup with Aïoli and sauce ardente

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

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
Soup
Mediterranean
Gluten-free

Ingredients

Method