Provencal Fish Soup With Saffron Rouille Recipe

Name: Provencal Fish Soup With Saffron Rouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium leeks (white and pale green parts only), chopped; 1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped; 3 medium carrots, chopped; 2 large celery ribs, chopped; 4 large garlic cloves, finely chopped; 1/3 cup extra-virgin olive oil; 1 tablespoon herbes de Provence; 2 California or 4 Turkish bay leaves; 1/4 teaspoon cayenne; 1/8 teaspoon crumbled saffron threads; 5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well; 5 medium tomatoes, chopped (4 cups); 2 cups dry white wine; 4 (3- by 1-inch) strips fresh orange zest; 6 cups water; 3 tablespoons tomato paste; 1 baguette, cut into 3/4-inch-thick slices; Equipment: a food mill fitted with medium disk; Accompaniment:

Servings: persons

4 medium leeks (white and pale green parts only), chopped
1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped
3 medium carrots, chopped
2 large celery ribs, chopped
4 large garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 tablespoon herbes de Provence
2 California or 4 Turkish bay leaves
1/4 teaspoon cayenne
1/8 teaspoon crumbled saffron threads
5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well
5 medium tomatoes, chopped (4 cups)
2 cups dry white wine
4 (3- by 1-inch) strips fresh orange zest
6 cups water
3 tablespoons tomato paste
1 baguette, cut into 3/4-inch-thick slices
Equipment: a food mill fitted with medium disk
Accompaniment:

1
.
2
Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
3
While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
4
Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
5
Preheat oven to 350u00b0F with rack in middle.
6
Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
7
Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
8
Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.

425

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 19 ingredients. The key ingredients include: 4 medium leeks (white and pale green parts only), chopped, 1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped, 3 medium carrots, chopped, 2 large celery ribs, chopped, and more.

Yes, Provencal Fish Soup With Saffron 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.

Provencal Fish Soup With Saffron Rouille

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