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Mediterranean Fish Soup with Garlicky Rouille

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Mediterranean Fish Soup with Garlicky Rouille

Mediterranean Fish Soup with Garlicky Rouille

Mediterranean Fish Soup with Garlicky Rouille is a pescatarian main course. This recipe makes 8 servings with 492 calories, 51g of protein, and 15g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up fish stock, cayenne pepper, paprika, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. Autumn will be even more special with this recipe. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

1
In a medium saucepan of boiling salted water, cook the potato cubes until tender, about 15 minutes.
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2
Drain, reserving 2 tablespoons of the potato cooking water.
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3
Transfer the potato cubes to a medium bowl.
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4
Add the reserved potato water and the minced garlic and mash until smooth.
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5
Whisk in 1 cup of the olive oil in a thin stream until the rouille is creamy. Season the rouille with salt and cayenne.
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Ground Cayenne PepperGround Cayenne Pepper
SaltSalt
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6
Preheat the oven to 35
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7
In a large soup pot, heat the remaining 1/2 cup of olive oil until shimmering.
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8
Add the leeks, onion, celery, fennel bulb and 6 of the halved garlic cloves and cook over high heat, stirring frequently, until the vegetables are softened and lightly browned, about 9 minutes.
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Fennel BulbFennel Bulb
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CeleryCelery
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9
Add the coarsely ground pepper, ground fennel, cumin, paprika, crumbled saffron and tomato paste and cook until fragrant, about 1 minute.
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Coarsely Ground Black PepperCoarsely Ground Black Pepper
Ground FennelGround Fennel
Tomato PasteTomato Paste
PaprikaPaprika
SaffronSaffron
CuminCumin
10
Add the wine to the soup pot and cook until it is nearly evaporated, about 8 minutes.
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11
Add the fish stock and thyme bundle to the pot and bring the soup to a boil. Season with salt and pepper and simmer for 10 minutes.
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12
Add the monkfish, cod and tuna and simmer the soup until the fish is cooked through, about 8 minutes. Discard the thyme bundle.
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13
Meanwhile, arrange the baguette slices on a baking sheet.
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14
Brush the slices all over with olive oil and sprinkle on one side with the oregano. Toast the baguette slices for about 5 minutes, or until the toasts are crisp and lightly golden. Rub the toasts with the 2 remaining halved garlic cloves.
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Olive OilOlive Oil
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OreganoOregano
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15
Ladle the fish soup into deep bowls and stir some of the rouille into each.
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16
Serve the garlicky croutons, the Parmesan cheese and the remaining rouille on the side.
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CroutonsCroutons

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. You could try Caposaldo Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.
Caposaldo Pinot Grigio
Caposaldo Pinot Grigio
Caposaldo Pinot Grigio features a dry, crisp, vibrant texture and delicate aromas of white fruit, flowers and almonds.Pairs well with white meats, fish, seafood, pasta dishes and delicate cheeses.
DifficultyExpert
Ready In2 hrs, 30 m.
Servings8
Health Score74
Very Healthy
DietsPescatarian
Dish TypesSoup
OccasionsFallWinter
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