Fish Soup With Bread And Rouille Recipes

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FISH SOUP WITH BREAD AND ROUILLE



Fish Soup with Bread and Rouille image

Categories     Soup/Stew     Fish     Onion     Tomato     Saffron     Celery     Carrot     White Wine     Winter     Grill/Barbecue     Simmer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 20

1 large leek, green part coarsely chopped and white part cut into 1/4-inch pieces
5 tablespoons olive oil
1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
2 carrots, coarsely chopped
3 garlic cloves, smashed
1/4 teaspoon crumbled saffron threads
2 bay leaves (not California)
1 teaspoon dried hot red pepper flakes
1 1/4 lb plum tomatoes, coarsely chopped
3 tablespoons canned tomato purée
2 cups dry white wine
1 1/2 qt white fish stock
1 (8- to 9-inch) unsliced round or oval pain au levain or sourdough loaf (1 lb), crust discarded
2 tablespoons unsalted butter
1 lb skinned white fish fillets such as halibut, snapper, and/or bass, cut into 1-inch cubes
1 teaspoon salt
2 cups rouille
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Make broth:
  • Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry. Heat 3 tablespoons oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook leek greens, onion, celery, and carrots, stirring, until beginning to soften, about 5 minutes. Add garlic and cook, stirring, 3 minutes. Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes. Add fresh tomatoes and tomato purée and cook, stirring, 4 minutes. Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes.
  • Stir in stock and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Carefully pour through a fine sieve into a bowl, then discard solids.
  • Prepare croûtes while broth simmers:
  • Preheat oven to 300°F.
  • Heat a well-seasoned ridged grill pan over moderately high heat until hot. Brush bread with remaining 2 tablespoons oil, then grill on all sides until grill marks appear. Tear bread into rough 3-inch pieces and bake on a baking sheet in middle of oven until crisp outside but soft inside, about 10 minutes. Cool croûtes.
  • Heat butter in a 4-quart heavy saucepan over moderate heat until foam subsides, then cook white part of leek, stirring, until beginning to soften, about 2 minutes. Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through). Remove from heat and stir in 1/2 cup rouille.
  • Put croûtes in soup plates and ladle soup over. Sprinkle with oregano and parsley and serve remaining rouille on the side.

FISH SOUP



Fish Soup image

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 39

1/4 cup extra-virgin olive oil
3 pounds fish bones, such as red snapper, sea bass, or halibut
2 medium onions, sliced
2 carrots, peeled and sliced
10 cloves fresh garlic, peeled
2 branches fennel, sliced
10 ripe tomatoes, sliced
1 stalk celery, sliced
1 large potato, peeled and sliced
2 cups dry white wine
Large pinch saffron threads
2 to 3 sprigs fresh thyme
1/2 bunch fresh basil, chopped
Light fish stock, recipe follows, or water to cover (about 3 cups)
2 tablespoons Pernod
Salt
Freshly ground pepper
Cayenne pepper
12 (1/2-inch thick) slices French bread (1 per person plus extras)
Rouille, recipe follows
3 small lobsters, and/or 1 pound medium shrimp, shelled and deveined (shells reserved) or fish fillets, or 36 to 48 mussels or clams (enough for 6 to 8 people)
2 pounds fish skeletons, cut into pieces*
2 tablespoons vegetable or other flavorless oil
1 small carrot, peeled and sliced
1/2 onion, sliced
1 small stalk celery, sliced
2 cups dry white wine
1 bouquet garni (sprigs of parsley and thyme, peppercorns, and a bay leaf tied in cheesecloth)
1 quart water, approximately
2 egg yolks*
3 to 4 cloves garlic, finely minced
1 tablespoon Dijon mustard
1/4 teaspoon dried red chili flakes
1 cup olive or almond oil
1/4 teaspoon saffron
3 to 4 tablespoons fish stock
Lemon juice
Salt
Freshly ground pepper

Steps:

  • Heat a large heavy stockpot and to it add the olive oil. Add the fish bones and cook them over low heat, covered, until any flesh on them flakes from the bones. Add the vegetables and any shells from the shrimp, cover and cook over low heat until the vegetables sweat, about 10 minutes.
  • Deglaze the pot with the wine, scraping up any particles sticking to the bottom of the pan. Stir in the saffron, thyme, and basil.
  • Add the fish stock or water, and let the mixture gently boil for 1 hour. Then puree it in a food processor or pass it through a food mill. Pass the puree through a medium strainer into a clean stockpot. Stir in the Pernod. Season the base, to taste, with salt, pepper and cayenne. The soup should have a full-bodied flavor: If it seems weak, reduce it over low heat to concentrate the flavor.
  • Preheat the oven to 350 degrees F.
  • Skim any fish oil from the top of the soup and reserve it to stir into the rouille.
  • Toast the croutons in the oven until golden, and then brush with rouille.
  • Bring the soup to a boil. Add the shellfish and/or uncooked fish fillets to the soup, 1 variety at a time. Cook each until done; then remove from the soup and keep warm. (The lobsters will take about 10 minutes and their shells will be bright red when done; medium shrimp will take 3 or 4 minutes to cook; fish fillets from 1 to 7 minutes, depending on their thickness (they should remain slightly underdone); and the mussels and clams only cook for 3 to 5 minutes, until their shells open).
  • Presentation: Place 1 crouton in the bottom of each large, shallow, heated soup plates. Then arrange the fish and/or shellfish around each crouton. Ladle the hot soup over all. Serve immediately. Pass additional rouille in a separate serving bowl.
  • Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.
  • In a large saucepan, heat the oil. In it sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.
  • Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat, and simmer the stock for 20 to 25 minutes.
  • Strain the stock into a clean saucepan. Bring it to a boil and reduce it over medium heat to 1 quart.
  • Note: Fish stock will keep in the refrigerator for 2 to 3 days or frozen for 2 to 3 weeks. After that time the flavor begins to fade.
  • Yield: 1 quart
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • In a bowl, whisk together the egg yolks, garlic, mustard, and chili flakes. Whisk in the oil in a very slow steady stream until the sauce begins to emulsify. Add the remaining oil in a thin stream until all of it is incorporated. Add the saffron. Thin the sauce with the stock and season, to taste, with lemon juice, salt, and pepper.
  • Yield: 1 1/2 cups
  • Prep Time: 10 minutes

FISH SOUP WITH AïOLI CROUTONS



Fish Soup with Aïoli Croutons image

Categories     Soup/Stew     Fish     Garlic     Tomato     Mayonnaise     Fennel     Leek     Carrot     White Wine     Winter     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 20

3/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
2 garlic cloves, minced
3/4 teaspoon hot pepper sauce
6 tablespoons olive oil
4 leeks (white and pale green parts only), sliced
2 carrots, cut into 1/2-inch pieces
1 fennel bulb, cut into 1/2-inch pieces
2 shallots, chopped
6 large garlic cloves, chopped
2 plum tomatoes, coarsely chopped
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1/4 teaspoon saffron threads
1 1/2 cups dry white wine
5 cups (or more) chicken stock or canned low-salt chicken broth
3 pounds assorted fish fillets (such as sea bass, snapper, and orange roughy), cut into 2-inch pieces
1 French bread baguette, cut into 1/3-inch-thick slices, toasted
Chopped fresh parsley

Steps:

  • Whisk first 5 ingredients and 3 tablespoons oil in small bowl to blend. Season to taste with salt and pepper. (Aioli can be made 1 day ahead. Cover and refrigerate.)
  • Heat remaining 3 tablespoons oil in heavy large pot over medium heat. Add leeks, carrots, fennel, and shallots; sauté until golden brown, about 15 minutes. Add garlic and sauté 2 minutes. Mix in tomatoes, tomato paste, thyme, and saffron. Add wine and boil 5 minutes. Add 5 cups stock and bring to boil. Reduce heat and simmer 15 minutes to blend flavors. Add fish and simmer until fish is cooked through, about 5 minutes. Cool slightly.
  • Working in batches, puree soup in blender. Working in batches, strain soup through coarse sieve set over large bowl, pressing firmly to force as much of solids as possible through sieve. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  • Spread enough aioli over each toast to cover. Bring soup to simmer, thinning with more stock, if desired. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with parsley and serve.

FISH SOUP



Fish Soup image

Ms. Hodgson brought us this recipe over 20 years ago in an article that extolled the virtues of halibut, and indeed, it is very good fish for soups. Here, fish and shellfish are briefly cooked in a saffron-flavored broth. Don't be intimidated. This recipe is extremely simple, and once you've gathered all of the ingredients (perhaps the most time-consuming of all the tasks), it can be put together in about an hour. It can also be made in advance, with the fish cooked in the broth at the last minute. Serve it with our version of rouille (a thick garlicky sauce stirred in after the soup is served) that uses a couple of tablespoons of commercial mayonnaise instead of egg yolks.

Provided by Moira Hodgson

Categories     times classics, appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

1/2 pound shrimp, with shells on
1/2 pound squid, cleaned
1/2 pound halibut
1 piece monkfish (about 1/2 pound)
Lemon juice
2 tablespoons parsley
Fish heads and bones as available
2 tablespoons olive oil
1 large leek, sliced
2 carrots, sliced
1 clove garlic, minced
4 ripe tomatoes skinned and chopped, or canned tomatoes, chopped
Pinch saffron
1 glass dry white wine
4 thick slices white or light whole wheat bread, crusts removed
2 tablespoons mayonnaise
1 teaspoon paprika
1 teaspoon cayenne pepper
1/3 to 1/2 cup olive oil
Coarse salt and freshly ground pepper to taste

Steps:

  • Shell the shrimp and put the shells in a stockpot. Put the shrimp in a mound on a large plate. Slice the squid and place in a mound next to the shrimp. Cut the remaining fish into one-and-a-half-inch chunks and put any bones into the stockpot. Squeeze lemon juice onto the fish and set aside.
  • Add the parsley to the stockpot with any fish heads and other bones. Add five cups water and simmer gently uncovered for 30 minutes.
  • Heat the olive oil in a large skillet and soften the leek with the carrots and the garlic. Add the tomatoes with the saffron and white wine. Cook gently for five minutes, turn heat down to very low, cover and simmer while the broth is cooking.
  • Meanwhile, make the rouille. Put the bread and mayonnaise into the bowl of a food processor. Add the mayonnaise, paprika and cayenne. Slowly add the oil and process until you have a thick puree. Season to taste and place in a small bowl.
  • Drain the fish broth and reserve. Put the broth into a pot that you can carry to the table and add the leek tomato mixture. Simmer for five minutes.
  • Just before serving add the fish to the broth. First add the squid, cook for five minutes, then add the white fish, cook for two minutes, then add the shrimp and cook for two minutes. Bring to the table and serve the rouille separately.

Nutrition Facts : @context http, Calories 684, UnsaturatedFat 32 grams, Carbohydrate 31 grams, Fat 40 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 6 grams, Sodium 1252 milligrams, Sugar 8 grams, TransFat 0 grams

SUMMER FISH STEW WITH ROUILLE



Summer fish stew with rouille image

Conjure up thoughts of Mediterranean holidays with this light but indulgent meal for two

Provided by Jane Hornby

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 19

6 large, raw, shell-on prawns
3 tbsp mild olive oil
150ml dry white wine
200ml fish stock (a cube is fine)
1 small fennel bulb (about 140g/5oz) halved and thinly sliced
1 small onion , thinly sliced
3 garlic cloves , thinly sliced
1 large potato , about 200g/8oz (I used King Edward)
1 orange
1 star anise
1 bay leaf
1½ tsp harissa paste (I used Belazu)
2 tbsp tomato purée
400g can chopped tomatoes
handful mussels or clams
200g skinless, sustainably-caught white fish (I used cod loin), cut into very chunky pieces
few thyme leaves
3 tbsp bought olive oil mayonnaise
good-quality crusty bread

Steps:

  • Twist the heads from the prawns, then peel away the legs and shells, but leave the tails intact. Devein each prawn. Fry the shells in 1 tbsp oil for 5 mins, until dark pink and golden in patches. Add the wine, boil down by two thirds, then pour in the stock. Strain into a jug, discarding the shells.
  • Heat the rest of the oil in a deep frying pan or casserole. Add the fennel, onion and garlic, season, then cover and gently cook for 10 mins until softened. Meanwhile, peel the potato and cut into 2cm-ish chunks. Put into a pan of cold water, bring to the boil and cook for 5 mins until almost tender. Drain in a colander.
  • Peel a strip of zest from the orange. Put the zest, star anise, bay and ½ tsp harissa into the pan. Fry gently, uncovered, for 5-10 mins, until the vegetables are soft, sweet and golden.
  • Stir in the tomato purée, cook for 2 mins, then add the tomatoes and stock. Simmer for 10 mins until the sauce thickens slightly. Season to taste. The sauce can be made ahead, then reheated later in the day. Meantime, scrub the mussels or clams and pull away any stringy beards. Any that are open should be tapped sharply on the worktop - if they don't close after a few seconds, discard them.
  • Reheat the sauce if necessary, then stir the potato, chunks of fish and prawns very gently into the stew. Bring back to the boil, then cover and gently simmer for 3 mins. Scatter the mussels or clams over the stew, then cover and cook for 2 mins more or until the shells have opened wide. Discard any that remain closed. The chunks of fish should flake easily and the prawns should be pink through. Scatter with the thyme leaves.
  • To make the quick rouille, stir the rest of the harissa through the mayonnaise. Serve the stew in bowls, topped with spoonfuls of rouille, which will melt into the sauce and enrich it. Have some good bread ready, as you'll definitely want to mop up the juices.

Nutrition Facts : Calories 473 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 2.01 milligram of sodium

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