You can never have too many main course recipes, so give Provencal Fish Soup with Saffron Rouille a try. This recipe covers 38% of your daily requirements of vitamins and minerals. One portion of this dish contains around 56g of protein, 13g of fat, and a total of 520 calories. This recipe serves 8. Head to the store and pick up cod, water, saffron threads, and a few other things to make it today. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. It is perfect for Autumn. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes roughly 75 hours.
Instructions
1
Wash leeks.
Ingredients you will need
Leek
2
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
3
While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
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Vegetable
Fish
4
Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds.
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Vegetable
Tomato
Wine
5
Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
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Tomato Paste
Water
Fish
6
Preheat oven to 350°F with rack in middle.
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Oven
7
Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
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Baguette
Equipment you will use
Baking Sheet
Oven
8
Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
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Soup
Equipment you will use
Pot
9
Mound rouille on croutons and put 1 in bottom of each soup bowl.
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Croutons
Soup
Equipment you will use
Bowl
10
Pour soup around croutons.
Ingredients you will need
Croutons
Soup
1
Soup, without rouille and croutons, can be made 2 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat before serving.
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 GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.