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Fish Soup with Summer Vegetables and Rouille

  • 6servings
  • 60minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C
MineralsSelenium, Zinc, Natrium, Iodine, Fluorine, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 cups thinly sliced onions

  3. Salt

  4. Freshly ground pepper

  5. 1 cup thinly sliced fennel

  6. 6 baby artichokes, trimmed and halved

  7. Zest of one medium orange

  8. 8 cups fish stock

  9. 4 1/2 cups fresh tomatoes , peeled, seeded and chopped

  10. 1/2 pound Swiss chard , thinly sliced

  11. 1 pound baby new or red potatoes, quartered

  12. 3 pounds firm white fish, such as Daurade, Sole , Bass , Grouper , Pollack, etc., cut into 2-inch pieces.

  13. 1/2 cup finely chopped parsley

  14. 12 toasted French bread rounds (2-inch rounds and 1/4-inch thick)

  15. Rouille , recipe follows

  16. 1 red pepper , roasted and peeled

  17. 2 cloves garlic

  18. 1 piece white bread, torn into pieces

  19. 1 egg yolk

  20. 1 tablespoon Dijon mustard

  21. 1 lemon , juiced

  22. 3/4 to 1 cup olive oil

Instructions Jump to Ingredients ↑

  1. In a large saucepan or Dutch oven , over medium heat, add the oil. When the oil is hot, add the onions . Season with salt and pepper. Saute for 4 minutes. Add the fennel . Season with salt and pepper. Continue to saute for 4 minutes. Add the artichokes , orange zest and fish stock. Bring to a boil, reduce to a simmer and cook for 20 minutes. Add the tomatoes, Swiss chard and potatoes . Simmer for 10 minutes.

  2. Season the fish with salt and pepper. Lay the fish in the simmering liquid. Cook for 5 minutes, or until the fish is flaky . Stir in the parsley .

  3. To serve, lay a couple of the croutons in the center of each serving bowl. Ladle the soup over the croutons. Drizzle the Rouille over each serving. Serve immediately.

  4. In a food processor , combine all of the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.

  5. Yield: about 1 1/2 cups

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