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1
Chop the fennel, onion and garlic and saute in olive oil.
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2
Add the dry white wine and let simmer for about 10-15 minutes with the lid open so that it reduces to about half of the original volume.
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3
If youve got dried bay leaves and some fresh thyme, throw some in too!
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4
Cube the fish fillets and add them to the vegie mixture.
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5
Add the fish stock, tomato paste and Tabasco to taste.
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6
Mix well, cover with the lid and let simmer for another 10 minutes or so while you prepare the croutons.
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7
Now remove any bay leaves and/or sprigs of thyme that might be a bit woody.
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8
Add fresh parsley.
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9
Blend with a hand beater and taste!
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10
Now comes the most important step: Adjust the seasoning by adding a shot of Pernod or similar spirit (very important for a French recipe!
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11
), some lemon juice (about 1/2 lemon), some Maggi or Braggs sauce, more salt, pepper, Tabasco and/or olive oil to taste.
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12
Keep hot until ready to serve with the croutons.
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13
Croutons the easy way nice and quick:.
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14
Toast a few slices of bread (rye is best).
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15
When crisp, rub them on both sides with peeled cloves of garlic (optional), spread some olive oil to taste, and cut all slices in small cubes.
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16
Serve with the soup and enjoy!
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17
Croutons and rouille the French way more spectacular: Slice a French stick at an angle, so you get larger slices of bread about 1cm thick.
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18
Grill them in the oven, at about 180-190 degrees until crisp and golden brown.
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19
Keep them hot while you prepare the rouille.
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20
For the rouille, vitamise together a few tablespoons of a good mayonnaise, a couple of slices of roasted red capsicum (available in most delis), lemon juice and fresh garlic to taste.
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21
Serve the soup in individual plates.
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22
Spoon some rouille over your slices of hot bread and place one of those slices on each plate, floating like a little pink boat on top of the soup!
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23
Season to taste with some freshly ground black pepper.
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24
Serve with a glass of champagne and enjoy!
