
Classic fish soup with rouille and croutons

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Fish soup isnt as expensive to make as you might think, and this recipe is a fantastic treat for your friends. Ask your fishmonger for trimmings and heads from white fish, not oily ones (make sure to warn him in advance so he can get them ready). You can either make quite a thin soup, or you can add extra fresh fish at the end so that you have something more chunky and filling.
ingredients
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serves: 4
2 lb (900 g) mixed fish such as gurnard or (sea robin, conger eel, dogfish, cod, and gray or striped mullet)
5 cups (1.2 liters) water
1/3 cup (85 ml) olive oil
1/2 cup (75 g) each roughly chopped onion, celery, leek, and fennel
3 cloves garlic (sliced)
1/2 strips Juice of orange (plus 2 pared of orange zest)
1 cup (200 g) canned diced tomatoes
1 small red bell pepper (seeded and sliced)
1 leaf bay
1 sprig of thyme
pinch of saffron strands
4 oz (100 g) small cold-water shrimp in shell
pinch of cayenne pepper
Salt and freshly ground black pepper
CROUTONS:
1 mini French baguette
Olive oil, for frying
1 clove garlic
1/4 cup (25 g) freshly grated Parmesan cheese
1/2 quantity Rouille
Servings Per Recipe: 4
Amount per Serving
Calories: 571
- Total Fat: 27.8 g
- Saturated Fat: 5.3 g
- Trans Fat: 0 g
- Cholesterol: 225.5 mg
- Sodium: 811.3 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 3.2 g
- Sugars: 12.4 g
- Protein: 45.9 g
preparation

comments
Serena
May 9, 2012