Classic fish soup with rouille and croutons


by: Single Chef

Fish soup isn’t 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.


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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


1 mini French baguette

Olive oil, for frying

1 clove garlic

1/4 cup (25 g) freshly grated Parmesan cheese

1/2 quantity Rouille

Nutrition Facts
Classic fish soup with rouille and croutons

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

how is this calculated?

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1.  Work under cold running water or over several sheets of newspaper. Grip the fish by its tail and scrape it from the tail toward the head, working against the direction in which the scales lie, using a fish scaler or the blade of a blunt, thick-bladed knife.

2.  Cut away the dorsal, pelvic, and anal fins using a strong pair of kitchen scissors.

3.  Slit open the belly of the fish from the anal fin up to the head and pull out the guts.

4.  With a small knife, cut away any remaining pieces of gut left behind in the cavity, then wash it out with plenty of cold water.

5.  Slash the flesh of each fish four or five times down each side. Rub them with oil and season with a little salt and pepper.

6.  Season the inside of the gut cavity, then push in a small bunch of herb fennel.

7.  Heat the olive oil in a large pan, add the vegetables and garlic, and cook gently for 20 minutes until soft but not colored. Add the orange zest, tomatoes, red pepper, bay leaf, thyme, saffron, shrimp, and fish fillets. Cook briskly for 2 to 3 minutes, then add the stock and orange juice. Bring to a boil and simmer for 40 minutes. Meanwhile, for the croutons, thinly slice the baguette and fry the slices in the olive oil until crisp and golden. Drain on paper towels, then rub one side of each piece with the garlic clove.

8.  Blend the soup until smooth, then pass it through a conical sieve into a clean pan, pressing out as much liquid as possible with the back of a ladle. Return the soup to the heat and season to taste with the cayenne, salt, and pepper.

9.  Ladle the soup into a warmed tureen. Put the croutons, Parmesan cheese, and rouille into separate dishes. To serve, ladle the soup into warmed bowls, then let each person spread some rouille onto the croutons, float them on their soup, and sprinkIe them with Parmesan.

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