Soupe de Poisson Recipe with Rouille and Gruyère - Great British Chefs

Ingredients

• 1.1kg red mullet, gurnard, rascasse or other mixed Mediterranean fish, cleaned
• 1 pinch of saffron strands
• 1 pinch of cayenne pepper
• 4 tbsp of olive oil
• 90g of carrots, chopped
• 20g of celery, chopped
• 20g of fennel, chopped
• 1/2 garlic clove, lightly crushed
• 80g of onion, chopped
• 25g of leek, chopped
• 20ml of Armagnac
• 40ml of Pernod
• 100g of plum tomatoes, halved and deseeded
• 60g of tomato purée
• 2l chicken stock
• 1 waxy potato, approximately 60g, diced
• lemon juice
• salt
• 1 egg yolk
• 1/2 tsp harissa
• 1 garlic clove, finely chopped
• 85ml of pomace oil (1), or vegetable oil
• 85ml of vegetable oil
• 50g of mashed potatoes
• 1/4 baguette
• 1 tbsp of olive oil
• 250g of Gruyère, grated