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1
Prepare rouille: Using a long handled fork, char the pepper on all sides over a gas flame or charcoal grill.
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2
When the skin bubbles and blackens, remove from the heat.
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3
When cool enough to handle, scrape away the charred skin, remove the stem, and scrape away the seeds.
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4
In a small bowl, let the bread slice soak up the vinegar, then squeeze out the vinegar.
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5
In a food processor fitted with the metal blade, combine the roasted pepper, bread, egg yolks, garlic, hot-pepper flakes, salt, and pepper.
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6
Pulse the mixture on and off until smooth.
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7
With the machine running, gradually add the olive oil in a slow steady stream and process until the mixture is the consistency of thick mayonnaise.
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8
Add the boiling water to lighten the mixture.
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9
Scrape the mixture into a bowl, cover, and set aside.
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10
(The rouille can be prepared 1 day ahead and refrigerated.
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11
Bring to room temperature before use.)
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12
Prepare the croutons: Preheat the oven to 350F.
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13
Place the bread on a baking sheet and bake 10 to 15 minutes until golden brown.
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14
Set the croutons aside.
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15
Prepare the stock: Rinse the fish bones well under cold running water, checking to be sure the gills have been removed.
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16
Place the fish bones and all the remaining ingredients in a large soup kettle, and add enough cold water to cover.
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17
Bring the stock to a boil over high heat.
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18
Reduce the heat to low and simmer for 1 hour.
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19
Remove from the heat and cool.
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20
Line a strainer or colander with a damp kitchen towel or a double thickness of damp cheesecloth and place it over a clean pot.
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21
Ladle the stock into the strainer, then add the bones and vegetables.
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22
Let the stock drain for 15 minutes.
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23
Do not press out the juices.
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24
Set aside.
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25
(Makes about 2 1/2 quarts; the stock can be prepared up to 2 days ahead if kept covered and refrigerated, or frozen for up to 1 month.)
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26
Prepare the soup: In a large nonreactive stock pot.
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27
heat the olive oil over medium heat.
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28
Add the onion and saute until wilted and translucent, about 10 minutes.
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29
Add the tomatoes and their juice and simmer for 10 minutes.
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30
Add the stock, bring to a simmer, and cook for 5 minutes.
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31
Add the carrots, leeks, and celery and simmer for 10 minutes or until the vegetables are tender but not overcooked.
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32
Stir in the parsley, basil, thyme.
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33
tarragon, saffron, and optional Ricard and simmer for another 10 minutes.
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34
Season with salt and pepper.
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35
Ladle the soup into warm soup plates.
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36
Spread some of the rouille on top of a crouton and float on top of the soup.
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37
Accompany with grated Parmesan cheese and additional croutons and rouille.
