Soupe de Poisson . Rouille
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.
Mix rouille ingredients together well in a small bowl. Refrigerate at least 4 hours before serving to let the flavours meld together.
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
Back to our recipes
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
ejm (aka llizard)
& TPH 2001
Toronto Ontario Canada