Fish Soup with Summer Vegetables and Rouille Recipe

Name: Fish Soup with Summer Vegetables and Rouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups thinly sliced onions; Salt; Freshly ground pepper; 1 cup thinly sliced fennel; 6 baby artichokes, trimmed and halved; Zest of one medium orange; 8 cups fish stock; 4 1/2 cups fresh tomatoes, peeled, seeded and chopped; 1/2 pound Swiss chard, thinly sliced; 1 pound baby new or red potatoes, quartered; 3 pounds firm white fish, such as Daurade, Sole, Bass, Grouper, Pollack, etc., cut into 2-inch pieces.; 1/2 cup finely chopped parsley; 12 toasted French bread rounds (2-inch rounds and 1/4-inch thick); Rouille, recipe follows; 1 red pepper, roasted and peeled; 2 cloves garlic; 1 piece white bread, torn into pieces; 1 egg yolk; 1 tablespoon Dijon mustard; 1 lemon, juiced; 3/4 to 1 cup olive oil

Servings: persons

2 tablespoons olive oil
2 cups thinly sliced onions
Salt
Freshly ground pepper
1 cup thinly sliced fennel
6 baby artichokes, trimmed and halved
Zest of one medium orange
8 cups fish stock
4 1/2 cups fresh tomatoes, peeled, seeded and chopped
1/2 pound Swiss chard, thinly sliced
1 pound baby new or red potatoes, quartered
3 pounds firm white fish, such as Daurade, Sole, Bass, Grouper, Pollack, etc., cut into 2-inch pieces.
1/2 cup finely chopped parsley
12 toasted French bread rounds (2-inch rounds and 1/4-inch thick)
Rouille, recipe follows
1 red pepper, roasted and peeled
2 cloves garlic
1 piece white bread, torn into pieces
1 egg yolk
1 tablespoon Dijon mustard
1 lemon, juiced
3/4 to 1 cup olive oil

1
In a large saucepan or Dutch oven, over medium heat, add the oil.
2
When the oil is hot, add the onions.
3
Season with salt and pepper.
4
Saute for 4 minutes.
5
Add the fennel.
6
Season with salt and pepper.
7
Continue to saute for 4 minutes.
8
Add the artichokes, orange zest and fish stock.
9
Bring to a boil, reduce to a simmer and cook for 20 minutes.
10
Add the tomatoes, Swiss chard and potatoes.
11
Simmer for 10 minutes.
12
Season the fish with salt and pepper.
13
Lay the fish in the simmering liquid.
14
Cook for 5 minutes, or until the fish is flaky.
15
Stir in the parsley.
16
To serve, lay a couple of the croutons in the center of each serving bowl.
17
Ladle the soup over the croutons.
18
Drizzle the Rouille over each serving.
19
Serve immediately.
20
In a food processor, combine all of the ingredients, except for the oil.
21
Puree until smooth.
22
With the machine running, slowly add the olive oil.
23
Season the emulsion with salt and pepper.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups thinly sliced onions, Salt, Freshly ground pepper, and more.

Yes, Fish Soup with Summer Vegetables and Rouille falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Soup with Summer Vegetables and Rouille

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