FISH SOUP WITH TOMATOES AND RED PEPPER-GARLIC SAUCE

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Fish Soup with Tomatoes and Red Pepper-Garlic Sauce image

Categories     Soup/Stew     Fish     Tomato     Bell Pepper     Fall     Spring     Winter     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 17

For soup
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 fennel bulb, coarsely chopped
8 cups fish stock or bottled clam juice
1 cup chopped fresh Italian parsley
2 3-inch-long strips orange peel
3 pounds ripe tomatoes, peeled, coarsely chopped
1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds
1 large red-skinned potato, quartered
1 large pinch of saffron threads
2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces
For rouille
1 red bell pepper
6 tablespoons extra-virgin olive oil
3 garlic cloves
1 French-bread baguette, cut into 1/4-inch-thick rounds

Steps:

  • Make soup:
  • Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer until potatoes are tender, about 12 minutes. Remove from heat.
  • Remove quartered potato from soup. Cool slightly. Peel potato; transfer to processor.
  • Make rouille:
  • Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag 10 minutes. Peel and seed pepper. Cool.
  • Transfer bell pepper to processor with potato. Add 2 tablespoons oil and garlic. Process until smooth. With machine running, gradually blend in 4 tablespoons oil. Season with salt.
  • Preheat broiler. Arrange bread rounds on baking sheet. Broil until crisp, about 2 minutes. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cool toasts, then store airtight at room temperature. Bring soup to simmer before continuing.)
  • Add fish to soup. Simmer until fish is just opaque in center, 5 minutes. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.

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