Traditional Fish soup with rouille
- Peel and chop the onions, wash and quarter the tomatoes, tie the mixed herbs with a string, wash and slice the leeks and fennel, peel and chop the garlic.
- Wash the fish and bones and cut into pieces
- Heat the olive oil in the pressure cooker and sweat the onions (without browning), then add the fish and bones. Sweat for 5 to 6 minutes.
- Add the tomatoes, tomato paste, and chopped garlic.
- Drench with 1.5 L (6 and 1/3 cups) of water, add the bouquet garni, saffron, and fennel. Season with salt and pepper.
- Close the lid with the regulator and heat the cooker. When the steam starts to escape, lower the heat and cook for 15 minutes.
- Remove the pressure cooker from the heat. Depressurize before opening. Remove the mixed herbs and the large bones, then mix in a blender.
- Bring to a boil and season as needed.
- Toast the bread slices and rub them with a clove of garlic.
- For the rouille: Carefully crush 20 g (0.7 oz) of garlic, add 1 egg yolk, and gradually mix in 20 cl (4/5 cup) of olive oil. Add 1 g (1 and 1/2 tsp) of saffron and season with salt and pepper (if necessary, dilute the rouille with a few drops of the fish soup).
- Serve the soup with the garlic croutons, the rouille, and some shredded cheese.
- 250 g (8.8 oz) red mullet fillets
- 250 g (8.8 oz) scorpion fish fillets
- 200 g (7 oz) whiting fillets
- 250 g (8.8 oz) conger fillets
- Bones of sole and turbot
- 100 g (3.5 oz) leeks (only use white part)
- 200 g (7 oz) onion
- 20 g (0.7 oz) garlic
- 500 g (17.6 oz) tomatoes
- 1 tbsp tomato paste
- Bouquet garni (thyme, parsley, rosemary, bay leaf) tied in a string
- 1 small fennel bulb
- Olive oil
- Salt, pepper
- Slices of stale bread
- 100 g (approx. 1 cup) shredded Gruyère cheese
For the rouille:
- 1 egg
- 20 cl (4/5 cup) olive oil
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