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Provencal Fish Soup with Saffron Rouille

  • 8servings
  • 60minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D
MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 medium leeks (white and pale green parts only), chopped

  2. 1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped

  3. 3 medium carrots, chopped

  4. 2 large celery ribs, chopped

  5. 4 large garlic cloves, finely chopped

  6. 1/3 cup extra-virgin olive oil

  7. 1 tablespoon herbes de Provence

  8. 2 California or 4 Turkish bay leaves

  9. 1/4 teaspoon cayenne

  10. 1/8 teaspoon crumbled saffron threads

  11. 5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well

  12. 5 medium tomatoes, chopped (4 cups)

  13. 2 cups dry white wine

  14. 4 (3- by 1-inch) strips fresh orange zest

  15. 6 cups water

  16. 3 tablespoons tomato paste

  17. 1 baguette, cut into 3/4-inch-thick slices

  18. Equipment: a food mill fitted with medium disk

  19. Accompaniment: saffron rouille

Instructions Jump to Ingredients ↑

  1. Wash leeks .

  2. Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.

  3. While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.

  4. Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.

  5. Preheat oven to 350°F with rack in middle.

  6. Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.

  7. Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.

  8. Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.

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