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Soupe de Poisson . Rouille

Soupe de poisson avec sa rouille

(literal translation: fish soup with its rust)

This is T's version of this wonderful soup that we first had when we bicycled through Tarascon in the south of France.

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 as far as I know, rascasse is not at any of our fish markets; we use only red snapper and think it is very fine soup.

serves 4


Soup: Accompaniments:



Rouille Preparation
Mix rouille ingredients together well in a small bowl. Refrigerate at least 4 hours before serving to let the flavours meld together.




  1. Fry onions and garlic til translucent.
  2. Add tomatoes. Break them down.
  3. Add wine and chicken stock (or vegetable stock) and simmer about 10 minutes.
  4. 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

  1. Mix rouille ingredients together well in a small bowl. Refrigerate at least 4 hours before serving to let the flavours meld together.
  2. Thinly slice day-old French bread and toast til crisp and slightly golden. Set aside in a basket.

Serving Time

  1. 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.
  2. At serving time, each person spreads some rouille on a toast round, sprinkles grated gruyère (or a decent hard Swiss cheese) then ladles hot soup on top.

This is an excellent after having salad with warm goat cheese and Rustic French Bread or crusty baguette.

soup - printer friendly file
aioli and rouille - printer friendly file

To Christmas Eve Menu 1999

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Soups & Stocks:
Chicken Stock . Vegetable Stock . Broccoli . Carrot-Ginger . Chicken Noodle (Asian) . Gazpacho . Squash with Ginger . Soupe de Poisson . Provençal Fish

Aioli . Rouille . Tartare Sauce

Fish Dishes:
Barbecued Squid . Bengali Fish Curry . Breaded Fried Fish . Crabcakes . Curry (Indian) . Lemongrass Shrimp & Rice Vermicelli . Mediterranean Fish (or Chicken) . Paella . Provençal Fish . Shrimps in Pernod . Soupe de Poisson

Chutneys, Salsas & Sauces:
Dried Chili Salsa . GreenMango/Mint Chutney . Cranberry Confit . Cranberry Sauce . Peanut Sauce . Pulyinji (Ginger Tamarind Chutney) . Red Pepper Sambal . Rouille . Spicy Thai Salsa

envelope ©ejm ejm (aka llizard) & TPH 2001
Toronto Ontario Canada

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