Saffron Fish Soup with Rouille
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), crushed/minced|
|Olive oil||15 Milliliter (5 Tablespoon)|
|Tomato paste||30 Gram (2 Tablespoon)|
|Fish and trimmings||3 Pound, cut in 2 inch chunks (1.35 Kilogram)|
|Water||2 1⁄2 Pint (1 1/2 Quart, 1.5 Liter)|
|Dry white wine||1⁄2 Pint (1 1/4 Cups, 300 Milliliter)|
|Saffron threads||1⁄2 Teaspoon (More If You'Re Feeling Generous)|
|Ground black pepper||To Taste|
|Potatoes||1 Pound, peeled and cut into 1 inch chunks (450 Gram)|
|Toasted french bread slices||12|
|Grated parmesan cheese||1 Tablespoon (If Possible)|
|Red chilies||2 , split and seeded|
|Canned pimiento||1 , chopped (Sweet Red Pepper)|
|Garlic||4 Clove (20 gm), finely crushed/minced|
|Olive oil||60 Milliliter (4 Tablespoon)|
|Freshly ground black pepper||To Taste|
Soften the onion and garlic in the oil over a gentle heat, then add the tomato puree (paste) and cook for a few minutes more.
Add the fish and fish trimmings, water, wine, herbs, saffron, sugar and seasoning, bring to the boil and simmer, uncovered, for half an hour.
Strain the liquid into another pan, add the potatoes and simmer until tender, 15 to 20 minutes.
Scoop out a quarter of the potatoes with a slotted spoon, and reserve.
Sieve, liquidize or process the soup: it should not be too smooth.
Return to the pan and correct seasoning.
To make the Rouille, first simmer the chillies in a little salted water until tender.
Rinse and chop finely.
Pound, liquidize or process the chilli, pimiento (sweet red pepper), garlic and reserved potato to a thick, smooth paste, then add the oil, a little at a time, as if making mayonnaise.
Season to taste.
To serve, reheat the soup and gradually add a couple of tablespoonfuls of it to the sauce.
Put 2 slices of toasted French bread into each bowl, pour over the soup, and pass the Rouille and Parmesan separately.