Fish Soup with Bread and Rouille

Name: Fish Soup with Bread and Rouille
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves (not California); 2 carrots, coarsely chopped; 2 ribs celery ribs, coarsely chopped; 473 milliliters dry white wine; 454 grams skinned white fish fillets such as halibut, snapper, and/or bass, cut into 1-inch cubes; 1 Tbsp chopped fresh flat-leaf parsley; 3 garlic cloves, smashed; 1 large leek, green part coarsely chopped and white part cut into 1/4-inch pieces; 5 Tbsps olive oil; 1 medium onion, coarsely chopped; 1 Tbsp chopped fresh oregano; 567 grams plum tomatoes, coarsely chopped; 1 teaspoon dried hot red pepper flakes; 0 teaspoons crumbled saffron threads; 1 teaspoon salt; 8 inches unsliced round or oval pain au levain or sourdough loaf (1 lb), crust discarded; 3 Tbsps canned tomato purée; 2 Tbsps unsalted butter; 473 milliliters rouille

Need a pescatarian main course? Fish Soup with Bread and Rouille could be an awesome recipe to try. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 337 calories, 18g of protein, and 17g of fat. This recipe serves 6. 1 person found this recipe to be flavorful and satisfying. It can be enjoyed any time, but it is especially good for Autumn. A mixture of skinned fish fillets such as halibut, sourdough loaf, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry.

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Water

Leek

Equipment you will use

Slotted Spoon

Bowl

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.

Ingredients you will need

Carrot

Celery

Greens

Onion

Leek

Cooking Oil

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Pot

Add garlic and cook, stirring, 3 minutes.

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Garlic

Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes.

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Red Pepper Flakes

Bay Leaves

Saffron

Add fresh tomatoes and tomato purée and cook, stirring, 4 minutes.

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Tomato

Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes.

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Wine

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.

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Stock

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Sieve

Bowl

Preheat oven to 300°F.

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Oven

Heat a well-seasoned ridged grill pan over moderately high heat until hot.

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Grill Pan

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.

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Bread

Cooking Oil

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Baking Sheet

Oven

Grill

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.

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Butter

Leek

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Sauce Pan

Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through).

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Broth

Fish

Salt

Remove from heat and stir in 1/2 cup rouille.

Put croûtes in soup plates and ladle soup over.

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Soup

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Ladle

Sprinkle with oregano and parsley and serve remaining rouille on the side.

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Oregano

Parsley

• 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.

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Broth

Fish

Leek

Equipment

Ingredients

Servings:

bay leaves (not California)2

carrots, coarsely chopped 2ribs

celery ribs, coarsely chopped 473milliliters

dry white wine 454grams

skinned white fish fillets such as halibut, snapper, and/or bass, cut into 1-inch cubes 1Tbsp

chopped fresh flat-leaf parsley 3

garlic cloves, smashed 1large

leek, green part coarsely chopped and white part cut into 1/4-inch pieces 5Tbsps

olive oil 1medium

onion, coarsely chopped 1Tbsp

chopped fresh oregano 567grams

plum tomatoes, coarsely chopped 1teaspoon

dried hot red pepper flakes 0teaspoons

crumbled saffron threads 1teaspoon

salt 8inches

unsliced round or oval pain au levain or sourdough loaf (1 lb), crust discarded 3Tbsps

canned tomato purée 2Tbsps

unsalted butter 473milliliters

rouille

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.