EASY SOUPE DE POISSON (FISH SOUP)

EASY SOUPE DE POISSON (FISH SOUP) image

Yield 4 people

Number Of Ingredients 21

Soup:
20-25 preserved anchovy fillets in olive oil
300g white fish fillets.
200g mixed seafood (prawns, mussels etc)
1 medium onion.
1 stick celery.
2 cloves garlic.
Small pinch chilli powder.
Large pinch paprika.
Tablespoon tomato puree
0.75 litre Water.
Rouille:
100g mayonnaise.
2 cloves garlic
Large pinch saffron (turmeric is a possible substitute)
Croutons:
1 thin baguette
Olive oil
To Serve:
Grated gruyere
I raw garlic clove per person

Steps:

Rouille: Mix the mayonnaise with the saffron and the crushed garlic. Store in the fridge. Soup: Finely chop all of the ingredients, except for half of the mixed seafood. In a saucepan, lightly fry the onion in the preserving anchovy oil. Add the celery and continue to fry. Reduce the heat and add the garlic, paprika and chilli. Add the white fish and the anchovy fillets. Add the tomato puree. Add the water and bring to a gentle boil. Add the chopped seafood to the soup. Add the remaining whole seafood. Simmer for ten minutes. Croutons: Slice the baguette into 1cm thick slices and lightly coat both sides with olive oil. Roast under the grill until golden. To Serve: Fill bowls with the soup. Rub some raw garlic on one side of each crouton. Spread a layer of rouille on the crouton, over the rubbed garlic. Float the croutons on the soup, rouille side up. Cover the croutons with some grated gruyere.