Name: Fish Soup with Bread and Rouille
Yield: Makes 6 servings
Ingredients: 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

Image may contain Food Dish Meal Bowl and Stew

Fish Soup with Bread and RouilleLisa Hubbard

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

Cooks' note:

• Broth can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat broth before adding to white part of leek along with fish and rouille.

Recipe information

Yield
Makes 6 servings

Ingredients

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

Preparation

Make broth:
Step 1
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.
Step 2
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:
Step 3
Preheat oven to 300°F.
Step 4
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.
Step 5
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.
Step 6
Put croûtes in soup plates and ladle soup over. Sprinkle with oregano and parsley and serve remaining rouille on the side.

TagsSoup Soup/Stew White Wine Wine Alcohol Beverages Leek Root Vegetable Vegetable Celery Carrot Garlic Saffron Herbs & Spices Plum Tomato Tomato Halibut Fish Seafood Snapper Bass Main Dinner Simmer Gourmet

Recipe information

Ingredients

Preparation

Make broth:

Step 1

Step 2

Prepare croûtes while broth simmers:

Step 3

Step 4

Step 5

Step 6

Recipe notes