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Quick fish soup

Recipe from: 6/8/2000 12:00:00 AM
Ingredients 18
Servings 5


  • SOUP
  • 1
    large onion, finely chopped
  • 2
    cloves garlic, crushed
  • 30
    olive, oil
  • 250
    tomatoes, peeled chopped
  • 30
    tomato paste
  • 1
  • 375
    hake fillets, cubed
  • bouquet garni (sprigs fresh thyme rosemary and parsley plus a bayleaf)
  • salt and freshly, ground black pepper
  • 1
    thick slice French bread, crusts removed
  • 2
    cloves garlic, crushed
  • 2
    red peppers, seeded chopped
  • 30
    olive oil
  • salt and black pepper to taste
  • A few slices French bread


+/- 20 min
Heat the olive oil in a saucepan and fry a onion and garlic until soft. Add the tomatoes, tomato paste, water and fish cubes. Bring to the boil and add the bouquet garni. Simmer for about 20 minutes until the fish is just done and season to taste with salt and pepper. Meanwhile prepare the rouille: Soak the bread in a little water, until soft. Squeeze out the excess water and place the bread in a food processor. Add the garlic, peppers and olive oil and process until a thick sauce is formed. Season with salt and pepper. Add a little of the soup if the sauce is too thick. Toast the slices of French bread and place a slice at the bottom of each soup bowl. Ladle the soup over the bread and serve with a scoop of the rouille. Serves 4-6.

Read more on: fish/seafood  |  soup

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