| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
|
Ideal, Home, Cooks |
6 |
servings |
INGREDIENTS
| 1 |
|
600 g monkfish |
| 1 |
|
500 g John Dory |
| 2 |
|
250 g red mullet |
| 1 |
|
500 g bonito |
| 1 |
|
600 g sea bass |
| 2 |
|
300 g scorpion fish |
| 12 |
|
Oysters |
| 12 |
lg |
Shrimps |
| 150 |
g |
Chopped onions |
| 50 |
g |
Chopped celery |
| 100 |
g |
Fennel root |
| 1 |
|
Red pepper; seeds removed |
| 1 |
|
Green pepper; seeds removed |
| 4 |
|
Cloves garlic |
| 1 |
|
Chilli pepper |
| 1 |
|
Bouquet garni |
| 300 |
g |
Fresh tomatoes; seeds removed |
| 2 1/2 |
dl |
White wine |
| 1 1/4 |
l |
Water or fish stock |
|
|
Salt and pepper |
|
|
Star anise |
| 2 |
tb |
Chopped parsley |
|
|
Fresh thyme |
| 2 |
|
Cloves garlic; chopped |
| 1 |
sm |
Chilli; crushed |
|
|
Saffron |
|
|
Olive oil |
| 24 |
|
Toasted sliced baguette |
|
|
Olive oil |
|
|
Garlic |
| 1/2 |
|
Red chilli |
| 2 |
|
Roasted red peppers; seeds removed |
| 1 |
sm |
Cooked potato |
| 1/2 |
tb |
Tomato paste |
| 2 |
|
Cloves garlic; chopped |
|
|
Saffron |
| 1 |
|
Egg yolk |
| 2 |
dl |
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
SOUP BASE
MARINADE
CROUTONS
ROUILLE
Scale and gut the fish. Cut off the heads and tails and reserve for
making the soup base. Cut the fish into even slices. Marinate the
sliced fish in olive oil, garlic, saffron and chilli.
Soup base: Gently cook the heads and tails of the fish in olive oil.
Add the vegetables and cook without colouring. Add the tomato paste
and cook gently. Add the white wine and reduce in volume by about
half. Add the water (or just enough to cover the fish) and bring to
the boil. Add the spices and the remaining ingredients. Cook over
high heat for 20-30 minutes. Strain through a fine sieve, pressing
the solids well.
Cooking the fish: bring the soup base to the boil. Pour over the
marinating fish. Cook over high heat for 6-8 minutes depending on the
size of the fish.
Croutons: Rub the bread with the garlic and cut into 3-4cm thick
slices. Toast in the oven until lightly coloured.
Rouille: Process the roasted red peppers with the garlic, salt,
chilli, saffron and tomato paste until smooth. Add the flesh of the
potato and saffron. Process briefly. Add the egg yolk then gradually
incorporate the olive oil until thick and smooth like a mayonnaise.
Presentation: Serve the fish and soup together in a large soup tureen.
Sprinkle with chopped parsley and thyme. Serve with the croutons and
the rouille on the side.
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