Ingredients Jump to Instructions ↓

  1. 6 lbs 2724g / 96oz Non-oily assorted fresh fish

  2. 1/2 lb 227g / 8oz Medium-sized shrimp - whole

  3. 1 Mussels in the shells - debearded, scrubbed

  4. 2 Clams - scrubbed Marinade

  5. 1 1/2 cups 355ml Dry white wine

  6. 2 Fresh thyme sprigs - chopped

  7. 2 Fresh chervil sprigs - chopped

  8. 3 Garlic cloves - minced

  9. 1/2 teaspoon 2 1/2ml Fennel seeds

  10. 1/4 teaspoon 1 1/3ml Saffron threads Stock/fumet

  11. 2 tablespoons 30ml Olive oil

  12. 1 tablespoon 15ml Butter

  13. 1 Leek - split

  14. 1 Onion - peeled, halved

  15. 1 Garlic bulb - halved

  16. 1 Fresh fennel bulb - roughly chopped

  17. 2 tablespoons 30ml Pernod

  18. 1 Bouquet garni

  19. 1 small bunch fresh chervil,

  20. 1 small Bunch fresh thyme,

  21. 2 bay leaves, strips Of orange peel,

  22. 1 teaspoon fennel seeds And 8 black peppercorns - secure in Cheesecloth tied with string

  23. 2 cups 474ml Cold water

  24. 2 cups 474ml Dry white wine

  25. 3 1/2 cups 218g / 7.7oz Canned chopped tomatoes Reserved fish bones and heads

  26. 1 Saffron threads

  27. 1 Cayenne pepper Broth

  28. 1/4 cup 59ml Virgin olive oil

  29. 1 Onion - peeled, diced

  30. 2 Garlic cloves - minced

  31. 1 tablespoon 15ml Chopped flat-leaf parsley

  32. 1/2 tablespoon 7 1/2ml Orange - zested (small) Clams and mussels

  33. 1 tablespoon 15ml Pernod

  34. 1 cup 237ml Dry white wine

  35. 1 Fennel bulb - chopped

  36. 1 Leek - split, chopped

  37. 2 Tomatoes - peeled, diced

  38. 1 Bay leaf

  39. 1/2 teaspoon 2 1/2ml Saffron threads Sea salt - to taste Freshly-ground black pepper - to taste Marinated fish and shrimp Remaining fumet

  40. 1 tablespoon 15ml Tomato paste Fresh flat-leaf parsley - for garnish Fresh basil - for garnish Rouille

  41. 1 Tomato (large)

  42. 1 Red bell pepper

  43. 1 Potato - peeled, boiled

  44. 1 cup 237ml Mayonnaise

  45. 1/4 cup 59ml Fumet

  46. 5 Garlic cloves

  47. 1 Saffron

  48. 1 Cayenne pepper Sea salt - to taste Freshly-ground black pepper - to taste Croutons

  49. 18 Baguette slices, abt

  50. 3/8" thk ea 1/2 cup 118ml Virgin olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut the cleaned fish fillets into medium-sized pieces. In a large non-reactive bowl, whisk together the marinade ingredients. Add the pieces of fish and whole shrimp so that all the seafood is coated with the mixture. Cover and refrigerate for 1 hour. For the Stock/Fumet: In a large stockpot over low-medium flame, heat the oil and butter. Saute the leek, onion, garlic, and fennel for 5 minutes until tender. Deglaze with Pernod, cooking for 5 minutes to allow the alcohol to evaporate. Place the bouquet garni in the stockpot tied to the handle for easy removal. Add the cold water, wine, canned tomatoes and fish parts. Season with saffron and pepper. Simmer gently for 10 minutes, stirring to mingle flavors. Allow the stock to slowly simmer. Skim and discard the fish foam that rises to the surface. Do not boil! If the stock boils, these impurities will be incorporated into the liquid. Simmer for 15 minutes, turn off heat and let steep for 15 minutes. Pass the fumet through a strainer lined with cheesecloth. For the Broth: Heat the olive oil in a stockpot over medium heat. Saute the onion, garlic, parsley and orange zest. Add the clams, mussels, Pernod and wine. Steam open, about 2 minutes. Stir in fennel, leek, tomatoes, bay leaf and fumet. Season with saffron, salt and pepper. Add the fish pieces to the broth. Simmer for 3 minutes until the fish is opaque. Add tomato paste and adjust seasonings. For the Rouille: Broil the tomato and bell pepper, turning to blacken all sides. Place the roasted pepper in a paper bag, close it, and let it "sweat" for 5 minutes so it is easier to peel the skin. Remove from bag, peel the skin and discard the seeds and stem. Peel and cut the tomato, squeeze out the seeds. In a food processor, puree the potato, roasted pepper, tomato, mayonnaise, fumet, garlic, saffron and cayenne. Season with sea salt and pepper. Cover and refrigerate until needed. For the Croutons: Preheat the oven to 400 degrees. Lightly brush the baguette slices with olive oil and bake on a cookie sheet until crisp. Set aside. Ladle the soup into individual serving bowls. Spoon the rouille over the croutons and place in bowl. Garnish with parsley and basil. This recipe yields 4 to 6 servings.


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