Soupe de Poison & Rouille

Mains
Medium
2 hours
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Ingredients

Marinade

500gr Mediterranean fish, gutted (red mullet, gurnard, rascasse or other)

1 pinch Saffron

1 pinch Cayenne

4 tbs Olive oil


Aromats

40gr Carrot

20gr Fennel

40gr Onion

15gr Leek (white)

1 clove Garlic

15ml Armagnac

30ml Pernod

50gr Plum tomato (deseeded)

30gr Tomato puree

1 liter Chicken stock

30gr Waxy potato

To taste Salt & Lemon juice

Rouille

2 Egg yolks

1ts Cayenne

1 pinch Saffron

2 cloves Garlic

85ml Olive oil

85ml Vegetable oil

50gr Bread crumbs

Other

1 French baguette

250gr Gruyere

Preparation

Marinade

Ensure the fish have been scaled and cleaned (gutt and gills removed, head otherwise intact). Chop into large pieces, place into a bowl with the saffron, cayenne and olive oil. Marinate overnight

Aromats

Drain the marinated fish and retain the liquid. Heat 1 tbs of olive oil and fry the fish golden.

Meanwhile, heat a pan until it is very hot and fry the carrot, fennel, garlic, onion and leek until thoroughly caramelised. Now flambe with the Armagnac and Pernod.

Add the plum tomatoes and tomato purée, cook for 5 minutes, then add the fish, drained marinade, stock and diced potato. Simmer for 90 minutes.

Now blend the soup including the fish bones. Pass through a fine sieve into a clean pan, season with lemon juice and salt to taste and set aside until serving.

Rouille

Combine the egg yolk, cayenne, saffron and garlic in a food processor. Blend smooth. Now slowly add both oils. Add the bread crumbs and blend smooth again.

Season to taste with salt and lemon juice, adding a little warm water if the consistency is too thick

Other

Preheat the oven to 180°C

Slice the baguette into 1cm thick pieces. Drizzle over the olive oil and bake until crisp and golden.

To serve, reheat the soup and serve along with the rouille, baguette and grated Gruyère.

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