BOUILLABAISSE WITH ROUILLE TOPPED CROUTONS

Steps:

• PREPARE BOUILLABAISSE:.
• Heat oil in a large pot and gently cook onions until clear, 10-15 minutes.
• Add leek and celery and cook a further 10 minutes.
• Add bay leaves, garlic, tomato paste and chilli paste.
• Sizzle a few seconds.
• Mix in wine, saffron, honey and tomatoes.
• Cook over low heat, 20 minutes.
• Add fish stock and season to taste.
• Bring back to a simmer and add mussels (or steam separately then add them to the soup with their juices); discard any mussels that don't open.
• Add fish fillets and simmer gently until just cooked, 2-3 minutes.
• Divide between hot soup bowls and top with a crouton spread with rouille.
• Pass extra rouille and croutons around separately.
• ROUILLE:.
• Puree all the ingredients, adding salt to taste.
• Stored in the fridge, rouille will keep for 2-3 days.
• CROUTONS:.
• Preheat oven to 300ºF.
• Remove the crusts from 6 thick slices of sourdough bread baguette.
• Mix together olive oil, garlic, parmesan, oregano and salt; brush over the bread on both sides.
• Dice the bread into 3/4" pieces and spread out on a baking tray.
• Bake until golden and crisp, about 25 minutes; these can cook while cooking the soup on top of stove.
• **Store croutons in an airtight containe; they will keep fresh for several weeks and if they become stale simply heat in a 350ºF oven to refresh 5 to 10 minutes.