Traditional Fish soup with rouille

Savory recipes Spring Summer Fall Winter 1+ hour Medium difficulty Autocuiseur

Prep time

45 minutes

Cooking time

12 + 15 minutes

Serves

4 people

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.