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
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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