Provencal Fish Soup with Saffron Rouille

Name: Provencal Fish Soup with Saffron Rouille
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 baguette, cut into 3/4-inch-thick slices; 3 mediums carrots, chopped; 0 teaspoons cayenne; 2 large ribs large celery ribs, chopped; 2 kilograms whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well; 473 milliliters dry white wine; 1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped; 4 larges garlic cloves, finely chopped; 1 Tbsp herbes de Provence; 4 mediums leeks (white and pale green parts only), chopped; 79 milliliters extra-virgin olive oil; 4 inches (3- by fresh orange zest; 8 servings Accompaniment: saffron rouille; 0 teaspoons crumbled saffron threads; 3 Tbsps tomato paste; 946 milliliters medium tomatoes, chopped; 1 liters water; 2 California or 4 Turkish bay leaves

Provencal Fish Soup with Saffron Rouille might be just the main course you are searching for. This recipe makes 8 servings with 520 calories, 56g of protein, and 13g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have tomatoes, wine, cayenne, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 75 hours. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Wash leeks.

Ingredients you will need

Leek

Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.

Ingredients you will need

Herbes De Provence

Fennel Bulb

Bay Leaves

Carrot

Ground Cayenne Pepper

Saffron

Celery

Garlic

Pepper

Leek

Salt

Cooking Oil

Equipment you will use

Pot

While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.

Ingredients you will need

Vegetable

Fish

Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds.

Ingredients you will need

Vegetable

Tomato

Wine

Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.

Ingredients you will need

Tomato Paste

Water

Fish

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.

Ingredients you will need

Baguette

Equipment you will use

Baking Sheet

Oven

Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.

Ingredients you will need

Soup

Equipment you will use

Pot

Mound rouille on croutons and put 1 in bottom of each soup bowl.

Ingredients you will need

Croutons

Soup

Equipment you will use

Bowl

Pour soup around croutons.

Ingredients you will need

Croutons

Soup

Soup, without rouille and croutons, can be made 2 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat before serving.

Ingredients you will need

Croutons

Soup

Equipment

Ingredients

Servings:

baguette, cut into 3/4-inch-thick slices 3mediums

carrots, chopped 0teaspoons

cayenne 2large ribs

large celery ribs, chopped 2kilograms

whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well 473milliliters

dry white wine 1large

fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped 4larges

garlic cloves, finely chopped 1Tbsp

herbes de Provence 4mediums

leeks (white and pale green parts only), chopped 79milliliters

extra-virgin olive oil 4inches

(3- by fresh orange zest 8servings

Accompaniment: saffron rouille 0teaspoons

crumbled saffron threads 3Tbsps

tomato paste 946milliliters

medium tomatoes, chopped 1liters

water 2

California or 4 Turkish bay leaves

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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 Scarpetta Pinot Grigio with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.