Fish Soup with Croutons

Name: Fish Soup with Croutons
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: International
Ingredients: 1.75kg conger eel, skate, dogfish or shark; 225g prawns in the shell; 2.25L Water; 150ml olive oil; 175g Onions roughly chopped; 175g celery, roughly chopped; 175g leek roughly chopped; 175g Florence fennel, roughly chopped; 5 garlic cloves, sliced; Juice of one orange +5sm piece peel; 400g tin of tomatoes; 1 red pepper sliced; 1 fresh or dried bay leaf; 1 sprig of thyme; ¼ teaspoon Saffron; 1 large pinch of cayenne pepper; salt and Freshly ground black pepper; For the Croutons; 1 baguette; olive oil; 2 garlic cloves, peeled; 50g freshly grated parmesan; 2 tablespoon Rouille

Over a year ago 4,860 views

Prep: 15 mins

Cook: 40 mins

Soup

Ingredients

1.75kg conger eel, skate, dogfish or shark
225g prawns in the shell
2.25L Water
150ml olive oil
175g Onions roughly chopped
175g celery, roughly chopped
175g leek roughly chopped
175g Florence fennel, roughly chopped
5 garlic cloves, sliced
Juice of one orange +5sm piece peel
400g tin of tomatoes
1 red pepper sliced
1 fresh or dried bay leaf
1 sprig of thyme
¼ teaspoon Saffron
1 large pinch of cayenne pepper
salt and Freshly ground black pepper
For the Croutons
1 baguette
olive oil
2 garlic cloves, peeled
50g freshly grated parmesan
2 tablespoon Rouille

Accompaniment

Description

I think it is one of those dishes which are so deeply satisfying that they have a special place in everyone's heart.

Method

1
1. Fillet all the fish and use the head and bones to make a fish stock with the 2.25litres of water.

2. Heat the olive oil in a large pan and add the onion, celery, leek, fennel and garlic. Cook gently for about 20 minutes without colouring until the vegetables are very soft.

3. Add the orage peel, tomatoes, red pepper, bay leaf, thyme, saffron, prawns and fish fillets. Cook briskly, stirring, then add the stock and orange juice. Bring to the boil and simmer for 40 minutes.

4. Liquidize the soup in a liquidizer or food processor, then pass it through a conical strainer, pushing it through with the back of a ladle to extract all the juices. return to the heat and season with salt, pepper and cayenne.

5. To make the croutons, thinly slice the baguette then fry in olive oil. when cool enough to handle, rub the croutons with garlic.

6. Serve the soup, Parmesan and rouille separately. The idea is that each person spreads some rouille onto the croutons, floats them in the soup and sprinkle them with parmesan.