Provencal Fish Soup with Saffron Rouille
A rich and aromatic Mediterranean fish soup featuring fresh whiting or cod, aromatic vegetables, herbs, and saffron, served with crispy baguette croutons and traditional saffron rouille. This classic Provençal dish combines the flavors of the sea with the herbs and vegetables of southern France.
Ingredients
- •4 medium leeks
- •1 large fennel bulb
- •3 medium carrots
- •2 large celery ribs
- •4 large garlic cloves
- •⅓ cup extra-virgin olive oil
- •1 tablespoon herbes de Provence
- •2 whole bay leaves
- •¼ teaspoon cayenne
- •⅛ teaspoon saffron threads
- •5 pounds whole fish
- •5 medium tomatoes
- •2 cups dry white wine
- •4 strips orange zest
- •6 cups water
- •3 tablespoons tomato paste
- •1 whole baguette
- •food mill
- •saffron rouille
Cooking Instructions
- 1.
Wash leeks .
5 min
- 2.
Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
10 min
- 3.
While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
10 min
- 4.
Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
30 min
- 5.
Preheat oven to 350°F with rack in middle.
5 min
- 6.
Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
20 min
- 7.
Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
15 min
- 8.
Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.
5 min
