SAFFRON FISH SOUP
WITH GARLIC CROUTONS
AND ROUILLE
SERVES EIGHT
For the soup:
- 2 Tbs. olive oil
- 1/2 onion - thinly sliced
- 1 stalk celery - sliced
- 1 bulb fennel - sliced
- 1 lg. leek - sliced
- 1 cup white wine
- 8 cups fish stock
- 1 pinch saffron
- 6 each garlic cloves - sliced
- 2 cups canned whole tomatoes - chopped fine
- sachet bag - 3 parsley stems, celery tops,
- fennel seed, peppercorns, bayleaf
- 1 crushed garlic clove
- salt and pepper
- 2 Tbs. pernod
In a saucepan over medium heat sauté onions, celery, leeks
and fennel in olive for 3 minutes. Add white wine and
reduce by half. Add the fish stock, saffron, garlic, tomatoes
and sachet. Let simmer for 30-40 minutes. Remove from heat,squeeze out the sachet and add the pernod. Season with salt
and pepper.
For the Rouille:
- 3 each red peppers - roasted and peeled
- 1 1/2 cup rough cut bread pieces
- 1 lg. shallot - rough chopped
- 1 clove garlic
- 2 Tbs. basil - chopped
- 1/4-1/2 cup extra virgin olive oil
- pinch cayenne
- salt and pepper
Moisten bread with water and squeeze out liquid. In a
blender puree peppers, bread, shallot, garlic and basil.
Slowly drizzle in oil. Season with cayenne, salt and pepper.
For the garnishes:
Rouille
1 cup cubed fish
Sauté fish in olive oil and garlic and moisten with 1/4 cup
white wine. Keep warm.
8 croutons - 1 1/2" circle cuts
1 clove garlic
In a sauté pan coated with oil lightly cook croutons until
golden brown and crisp. Rub with garlic clove while still
warm.
12 each black olives - julienne
8 each fennel sprigs
To assemble:
Pour hot soup into large shallow bowls. Place a heaping spoonful
of rouille in middle of bowl. Sprinkle around poached fish cubes
and garnish with slivered olives and fennel sprig.
Recipe created by Monique A Barbeau of Fullers Restaurant
Monique's:[ Home Page][ Bio][ Interview ][ Recipes ][ Restaurant ]
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