Classic French Fish Soup with Rouille

Ingredients

• 1 lb (450g) red snapper fillets 1 lb (450g) red snapper fillets
• 1 lb (450g) sea bass fillets 1 lb (450g) sea bass fillets
• 1 lb (450g) mussels 1 lb (450g) mussels
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 4 cups (950ml) fish stock 4 cups (950ml) fish stock
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 2 bay leaves 2 bay leaves
• 2 sprigs of thyme 2 sprigs of thyme
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• Salt and pepper to taste Salt and pepper to taste
• For the rouille: For the rouille:
• 2 garlic cloves 2 garlic cloves
• 1 egg yolk 1 egg yolk
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 cup (120ml) olive oil 1/2 cup (120ml) olive oil
• Salt to taste Salt to taste
• For serving: For serving:
• Crusty bread slices Crusty bread slices

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 12g (Sugars: 5g)
• Protein: 32g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, fennel, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Add the diced tomatoes, fish stock, white wine, bay leaves, thyme, and saffron to the pot. Bring to a simmer and cook for 20 minutes.
3. 3.
   While the soup is simmering, prepare the rouille. In a mortar and pestle, crush the garlic cloves with a pinch of salt until it forms a paste. Transfer the garlic paste to a bowl and whisk in the egg yolk, Dijon mustard, and saffron. Slowly drizzle in the olive oil while whisking continuously until the mixture thickens. Season with salt to taste.
4. 4.
   After 20 minutes, remove the bay leaves and thyme sprigs from the soup. Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   Return the soup to the pot and add the red snapper, sea bass, and mussels. Simmer for an additional 10 minutes or until the fish is cooked through and the mussels have opened. Season with salt and pepper to taste.
6. 6.
   Toast the crusty bread slices and spread a generous amount of rouille on each slice.
7. 7.
   Ladle the soup into bowls and place a rouille-topped bread slice on top of each bowl. Serve hot and enjoy the flavors of the Mediterranean.

Treat your ingredients with care...

• Red snapper and sea bass — Make sure to choose fresh fillets with firm flesh for the best flavor and texture in the soup.
• Mussels — Scrub the mussels thoroughly and discard any that are open or damaged before adding them to the soup.
• Saffron threads — To enhance the saffron's flavor, soak the threads in a tablespoon of warm water for a few minutes before adding them to the rouille.

Tips & Tricks

• For a richer flavor, you can add a splash of Pernod or other anise-flavored liqueur to the soup.
• If you prefer a chunkier texture, you can reserve some of the cooked fish and shellfish and add them back into the soup before serving.
• If you don't have saffron, you can substitute it with a pinch of turmeric for a similar color and a hint of earthy flavor.
• Serve the soup with additional rouille on the side for those who want an extra kick of flavor.
• This soup tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.

Serving advice

Serve the Soupe de poisson à la rouille in individual bowls, making sure to place a rouille-topped bread slice on top of each bowl. Garnish with fresh thyme leaves or a sprinkle of chopped parsley for an added touch of freshness.

Presentation advice

To enhance the presentation, you can drizzle a swirl of olive oil on top of the soup just before serving. Serve the soup with a side of crusty bread and a glass of white wine for a complete French dining experience.