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Mediterranean Salmon Soup With Rouille

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  Olive oil 1 Tablespoon
  Butter 1 Ounce (25 Gram)
  Onion 1 , finely chopped
  Carrot 1 , finely diced
  Potato 7 Ounce, diced (1 Standard Potato, No More Than 200 G)
  Garlic 1 Clove (5 gm), finely chopped
  Paprika 1 1⁄2 Teaspoon (Plus Extra To Garnish)
  Saffron threads 1 Teaspoon (2 Large Pinches)
  Tomatoes 2 , skinned and diced
  Tomato puree 1 Tablespoon
  Fish stock 1 1⁄2 Pint (900 Milliliter)
  Dry white wine 4 Fluid Ounce (125 Milliliter)
  Salmon steak 14 Ounce (2 Salmon Steaks, About 200 G Each)
  Milk 150 Milliliter
  Single cream 150 Milliliter
For rouille
  Red chili 1 Large, deseeded and chopped (Use A Mild Variety)
  Mayonnaise 3 Tablespoon
  Baguette 250 Gram, cut into 12 slices and toasted
  Salt To Taste
  Pepper To Taste

1. Heat the oil and butter in a large saucepan, add the onion and cook gently for 5 minutes, stirring occasionally, until softened. Add the carrot and potato and cook for 5 minutes.
2. Stir in the garlic, paprika, saffron and tomatoes and cook for 1 minute. Add the tomato puree, stock and wine. Lower the salmon steaks into the stock and season generously with salt and pepper. Bring the stock to the boil, then lower the heat, cover and simmer for 10-12 minutes, or until the salmon flakes easily when pressed lightly with a knife.
3. Lift the salmon out of the pan, flake it into pieces using a knife and fork and discard the skin and bones. Reserve one quarter of the salmon for garnish, then return the rest to the pan and stir in the milk and cream. Puree the soup in a blender or food processor until smooth. Taste and adjust the seasoning if needed and reheat without boiling.
4. To make the rouille, puree the chilli, garlic and mayonnaise with a little salt and pepper in a blender or food processor until smooth. Toast the bread lightly on both sides and top with tiny spoonfuls of rouille. Ladle the soup into warmed bowls, sprinkle in the reserved salmon flakes and float the toasts on top. Sprinkle with paprika and serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2665 Calories from Fat 1166

% Daily Value*

Total Fat 131 g201.5%

Saturated Fat 45.7 g228.5%

Trans Fat 0 g

Cholesterol 420.7 mg140.2%

Sodium 3554.9 mg148.1%

Total Carbohydrates 219 g73.1%

Dietary Fiber 15.5 g61.8%

Sugars 29.9 g

Protein 134 g267.2%

Vitamin A 381.7% Vitamin C 272%

Calcium 54.1% Iron 52.6%

*Based on a 2000 Calorie diet

Mediterranean Salmon Soup With Rouille Recipe