Soupe de poisson avec sa rouille © TPH & llizard aka ejm 2001,2002
Of course, the real Soupe de Poisson has many different kinds of fish in it and apparently one MUST use rascasse for it to be a veritable soupe de poisson but we use red snapper and think it is very fine soup.
Ingredients serves 4
¼ c olive oil
2 large onions, chopped
4 cloves garlic, chopped
6 med tomatoes, chopped
½ bottle dry red wine
1 c chicken stock (or vegetable stock)
¼ tsp thyme
chicken stock powder (or salt)
¼ tsp saffron threads
red snapper fillets - 1 fillet per person is plenty
day old French Bread for croutons
3 Tbsp mayonnaise
1 tsp dry bread crumbs
1 clove garlic
¼ tsp saffron
¼ tsp chile flakes
- Soup Fry onions and garlic til translucent.
- Add tomatoes. Break them down.
- Add wine and chicken stock (or vegetable stock) and simmer about 10 minutes.
- Push soup through a sieve. Crush everything in that you can. Finish seasoning with thyme, pepper, powdered chicken stock and saffron threads. Taste and adjust the seasonings.(This is the base for the soup and can be prepared in advance of the dinner.)
- Rouille and Croutons Mix rouille ingredients together well in a small bowl. Refrigerate at least 4 hours before serving to let the flavours meld together.
- Thinly slice day-old French bread and toast til crisp and slightly golden. Set aside in a basket.
- Serving Time Just before serving, reheat soup. Add red snapper fillets and poach gently so fish doesn't fall apart (about 5 minutes - 10 minutes at the most). Transfer soup to a warmed tureen if you have one and place tureen on the table.
At serving time, each person spreads rouille on a toast round, sprinkles grated gruyere then ladles hot soup on top.