Soupe De Poisson À La Rouille

Soupe de Poisson, a traditional French fish soup, is a delightful and flavorful dish that showcases the essence of the sea. Made with a combination of fish, aromatic vegetables, herbs, and spices, this soup offers a rich and comforting dining experience. The broth is created by simmering fish bones and heads, infusing the liquid with their flavors, while the addition of tomato paste, garlic, saffron, and other seasonings adds depth and complexity. The soup is traditionally served with croutons topped with a vibrant and tangy rouille, a garlic-infused sauce. The final touch of grated gruyere cheese adds a creamy and savory note. Whether enjoyed as a starter or a main course, Soupe de Poisson is a true celebration of the sea’s bounty and the artistry of French cuisine.

INGREDIENTS:

• 1 large onion
• ¼ cup olive oil
• 1 small fennel bulb, sliced
• 2 leeks, chopped
• 3-4 lbs fish (a mixture of oily fish and whiter fish)
• 2 ½ quarts water
• 1 tablespoon tomato paste
• 1 pound tomatoes, chopped (or 1 can)
• Bouquet garni (parsley, thyme, and bay)
• 3 garlic cloves
• ½ teaspoon cayenne
• Pinch of saffron
• 1 oz Absinthe or Pernod, or 1 tablespoon cognac
• 4 drops Aftelier petitgrain or 1 10” strip orange peel and 1 teaspoon orange flower water
• Rouille (see recipe below)
• 3 oz vermicelli, cooked (optional)
• ½ lb gruyere, grated

INSTRUCTIONS:

Prepare the Soup:

1. 1. Heat the olive oil in a large pot over medium-high heat.
   2. Add the onion, leeks, and fennel. Cook for about 6 minutes until softened.
   3. Add water, fish, tomatoes, tomato paste, garlic, bouquet garni, saffron, and cayenne.
   4. Season with salt and black pepper. Stir well.
   5. Bring the soup to a boil and let it simmer for 45 minutes.
   6. Add orange zest and Absinthe/brandy. Boil for an additional 8 minutes until flavors meld.
   7. Remove bones, skin, and orange peel from the soup.
   8. Pass the remaining soup through a food mill or press through a strainer to remove any solids.
   9. Optionally, add cooked vermicelli to the soup.

Prepare the Rouille:

1. 1. In a food processor, combine fish broth, soaked French bread (with crust removed), salt, garlic cloves, saffron, ground red chili pepper, and black pepper.
   2. Blend for 30 seconds.
   3. While the machine is running, slowly pour in 1 cup of olive oil in a thin and steady stream.
   4. Refrigerate the rouille for 1 hour before serving.

Prepare the Croutes:

1. 1. In a large skillet, melt butter with 1/4 cup of olive oil over medium heat.
   2. Add crushed garlic and cook until it turns light brown. Discard the garlic.
   3. Brush both sides of each bread slice with the melted butter and oil.
   4. Place the slices in the skillet and cook until they become a very light brown on both sides.
   5. Set the croutes aside until needed.

Serve the Soup:

• 1. Ladle the hot soup into bowls.
  2. Top each serving with croutons.
  3. Spread rouille on the croutons.
  4. Sprinkle grated gruyere cheese over the soup.
  5. Enjoy the Soupe de Poisson while it’s warm and savor the flavors of the sea.