Fish Soup with Rouille from Keep it Simple by Alastair Little
We have no equivalents here to the puréed fish soups of the French Mediterranean coast These soupes de poisson provençale are usually served with croûtes of oven-toasted bread spread with rouille,...
Ingredients
- bouquet garni of bay leaf thyme, parsley stalks and celery, tied with string
- 115g/4oz freshly grated Gruyère cheese
- about 575ml/1pt passata
- 8 saffron strands
- 5cm/2 in piece of orange peel, preferably dried
- olive oil
- 1 French baguette
- 2tsp (or to taste) hot cayenne pepper or harissa
- 900g/2lb mixed white fish, heads removed, cleaned and scaled
- about 300ml/1½pt Aïoli Garlic Mayonnaise
- ½bottle (375ml/13fl oz) of dry white wine
- 6tbsp olive oil
- 2 garlic cloves
- 6 saffron strands
- salt and pepper
- 900g/2lb heads, bones and scraps of white fish
- 1 small hen crab
- 2 onions
- ½ fennel bulb
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