Saffron Fish Soup with Rouille Recipe
Ingredients
| Onion | 1 Large, chopped | |
| Garlic | 3 Clove (5gm), crushed | |
| 15 ml / 5 tbsp olive oil | ||
| Tomato Paste | 30 Gram | |
| Fish | 1.35 Kilogram, cut in to chunks | |
| 1 1/2 quarts / 1.5 1 / 2 1/2 pt water | ||
| 1 1/4 cups / 300 ml / 1/2 pt dry white wine | ||
| Bayleaf | ||
| A few sprigs thyme | ||
| 2.5 g / 1/2 tsp saffron threads, more if you're feeling generous | ||
| 2.5 g / 1/2 tsp sugar | ||
| Ground black pepper | 1 To taste | |
| Potatoes | 450 Gram, cut in to chunks | |
| 12 slices crisply toasted French bread | ||
| Grated Parmesan cheese (freshly grated, if possible) | ||
| ROUILLE | ||
| Red chillies | 2 | |
| Sweet red pepper | 1 To taste, canned | |
| Garlic | 4 Clove (5gm), finley crushed | |
| 60 ml / 4 tbsp olive oil | ||
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Soften the onion and garlic in the oil over a gentle heat, then add the tomato puree (paste) and cook for a few minutes more.
Add the fish and fish trimmings, water, wine, herbs, saffron, sugar and seasoning, bring to the boil and simmer, uncovered, for half an hour.
Strain the liquid into another pan, add the potatoes and simmer until tender, 15 to 20 minutes.
Scoop out a quarter of the potatoes with a slotted spoon, and reserve.
Sieve, liquidize or process the soup: it should not be too smooth.
Return to the pan and correct seasoning.
To make the Rouille, first simmer the chillies in a little salted water until tender.
Rinse and chop finely.
Pound, liquidize or process the chilli, pimiento (sweet red pepper), garlic and reserved potato to a thick, smooth paste, then add the oil, a little at a time, as if making mayonnaise.
Season to taste.
To serve, reheat the soup and gradually add a couple of tablespoonfuls of it to the sauce.
Put 2 slices of toasted French bread into each bowl, pour over the soup, and pass the Rouille and Parmesan separately.
Add the fish and fish trimmings, water, wine, herbs, saffron, sugar and seasoning, bring to the boil and simmer, uncovered, for half an hour.
Strain the liquid into another pan, add the potatoes and simmer until tender, 15 to 20 minutes.
Scoop out a quarter of the potatoes with a slotted spoon, and reserve.
Sieve, liquidize or process the soup: it should not be too smooth.
Return to the pan and correct seasoning.
To make the Rouille, first simmer the chillies in a little salted water until tender.
Rinse and chop finely.
Pound, liquidize or process the chilli, pimiento (sweet red pepper), garlic and reserved potato to a thick, smooth paste, then add the oil, a little at a time, as if making mayonnaise.
Season to taste.
To serve, reheat the soup and gradually add a couple of tablespoonfuls of it to the sauce.
Put 2 slices of toasted French bread into each bowl, pour over the soup, and pass the Rouille and Parmesan separately.
Chef
