-
Fish Soup With Summer Vegetables And Rouille
Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 c. thinly-sliced onions Salt to taste Freshly-grnd black pepper to taste
- 1 c. thinly-sliced fennel
- 6 x baby artichokes trimmed, halved Zest of one medium orange
- 8 c. fish stock
- 4 1/2 c. minced peeled seeded fresh tomatoes
- 1/2 lb Swiss Chard thinly sliced
- 1 lb baby new or possibly red potatoes quartered
- 3 lb hard white fish cut into 2" pcs (such as daurade, sole, bass, grouper, pollack, etc.)
- 1/2 c. finely-minced parsley
- 12 x toasted French bread rounds (2" rounds and 1/4" thick)
- 1 x red pepper roasted, peeled
- 2 x garlic cloves
- 1 piece white bread torn into pcs
- 1 x egg yolk
- 1 Tbsp. Dijon mustard Juice of 1 lemon
- 3/4 c. extra virgin olive oil - (to 1 c.) Salt to taste Freshly-grnd black pepper to taste
Directions
- In a large saucepan or possibly Dutch oven, over medium heat, add in the oil. When the oil is warm, add in the onions. Season with salt and pepper. Saute/fry for 4 min. Add in the fennel. Season with salt and pepper. Continue to saute/fry for 4 min.
- Add in the artichokes, orange zest and fish stock. Bring to a boil, reduce to a simmer and cook for 20 min. Add in the tomatoes, Swiss chard and potatoes. Simmer for 10 min.
- Season the fish with salt and pepper. Lay the fish in the simmering liquid. Cook for 5 min, or possibly till the fish is flaky. Stir in the parsley.
- For the Rouille: In a food processor, combine all of the ingredients, except for the oil. Puree till smooth. With the machine running, slowly add in the extra virgin olive oil. Season the emulsion with salt and pepper. (
- Makes about 1 1/2 c.)
- 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.
- This recipe yields 6 servings.
Share Recipe
Similar Recipes
Leave a review or comment
