Summer seafood soup with rouille

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 22
Servings 6
Time 30 minutes

Ingredients

  • 45
    ml
    olive oil
  • 4
    medium leeks, trimmed and sliced
  • 3
    garlic cloves, chopped
  • 6
    large tomatoes, skinned, seeded and chopped
  • bouquet garni
  • 2
    ml
    turmeric
  • 15
    ml
    tomato paste
  • 2
    ml
    fennel seeds
  • 1
    kg
    fish, roughly sliced with skin and head
  • 2
    Litres
    water
  • 10
    ml
    salt
  • 2
    chillies, chopped
  • 18
    black mussels
  • 200
    g
    baby calamari
  • 45
    ml
    flat leaf parsley
  • ROUILLE
  • 1
    slice crustless white bread, soaked in water and squeezed dry
  • 2
    large garlic cloves
  • 5
    ml
    paprika
  • 10
    ml
    chilli paste
  • 30
    ml
    olive oil
  • 60
    ml
    mayonnaise
 

Method

about 1 hour
 
Heat olive oil in a large heavy-based saucepan. Sauté; the leeks and garlic until transparent. Add the tomatoes, bouquet garni, turmeric, tomato paste and fennel seeds. Simmer for five minutes, stirring frequently. Add the fish, water, salt and chillies and bring to the boil, then simmer for 30 minutes. Strain the mixture, pressing all the juice back into the soup. Reheat the strained mixture and add mussels, calamari and parsley leaves. Serve in bowls accompanied by cheese croutons and rouille. ROUILLE: Blend the bread, garlic and paprika until smooth. Add the chilli paste, olive oil and mayonnaise, little by little, to gradually form a smooth paste.
 

Read more on: fish/seafood  |  soup
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.