Classic Fish Soup with Rouille and Croutons
I have always held the belief that a truly exceptional fish soup is the ultimate barometer of a seafood restaurant's caliber. It is within this seemingly simple dish that a chef's mastery of flavor is truly revealed. A superior fish soup is a harmonious symphony of taste, requiring a generous foundation of both fish and shellfish to create a rich and complex broth. The infusion of aromatic elements such as saffron, tomatoes, red peppers, fennel, and garlic adds depth and complexity, while a subtle hint of orange peel imparts a bright and unexpected twist.
- Time: 45 min
- Servings: 4
Source: Mahigar
Ingredients
- ¼oz day-old white bread
- a little fish stock or water
- good-quality harissa
- garlic cloves
- egg yolk
- 9fl oz olive oil
- 2lb mixed fish, such as gurnard, dogfish, cod and grey mullet
- 3fl oz olive oil
- 3oz each onion, celery, leek and fennel, chopped
- juice of ½ orange
- 7oz tinned chopped tomatoes
- small red pepper
- bay leaf
- sprig of thyme
- of saffron strands
- 4oz unpeeled, cooked North Atlantic prawns
- of cayenne pepper
- litres
- 1oz Parmesan, finely grated, to serve