Soupe de Poisson

French Fish Soup

INGREDIENTS(Serves 4)

1 leek, chopped
1 fennel bulb, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, finely chopped
Olive oil
1 tsp herbes de Provence
2 bay leaves
¼ tsp hot paprika
1 pinch saffron threads
3 lbs of non-oily fresh fish like monkfish, whiting, red mullet, grouper or any combination
1 tin of chopped tomatoes
125ml dry white wine
4 strips fresh orange zest
3 tbsp tomato puree
1 baguette, cut into ¾” slices
2 oz Emmental cheese, grated

Prepared rouille *

METHOD

Cook leeks, fennel bulb, carrots, celery, and garlic in 2 tbsp of 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.

While the vegetable mixture cooks, cut fish into 2” strips.
Add tomatoes, wine, and zest to the pot and bring to a boil. 
Add fish, water, and tomato paste and simmer, uncovered for 30 minutes.
Preheat oven to 350°F with rack in middle.
Toast the bread slices
Put the soup through a sieve. 
Reheat it over medium heat, stirring occasionally.
Spread some rouille on croutons and place 3 in each bowl. 
Pour soup around croutons.
Sprinkle the grated cheese and place under the grill until melted. 

*Rouille: a mayonnaise-like sauce made with eggs, olive oil, chillies, garlic and breadcrumbs.