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Saffron Fish Soup with Rouille

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  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)
  Bay leaf 1
  Thyme sprigs 2
  Saffron threads 1⁄2 Teaspoon (More If You'Re Feeling Generous)
  Sugar 1⁄2 Teaspoon
  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)
For rouille
  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)
  Salt To Taste
  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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
45 Minutes
Cook Time: 
60 Minutes
Ready In: 
105 Minutes

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 743 Calories from Fat 227

% Daily Value*

Total Fat 25 g39.1%

Saturated Fat 3.5 g17.5%

Trans Fat 0 g

Cholesterol 120.1 mg40%

Sodium 600.4 mg25%

Total Carbohydrates 64 g21.3%

Dietary Fiber 5.4 g21.7%

Sugars 13 g

Protein 55 g110.7%

Vitamin A 14.5% Vitamin C 62.2%

Calcium 14.3% Iron 31.6%

*Based on a 2000 Calorie diet

Saffron Fish Soup With Rouille Recipe