Fish Soup with Bread and Rouille |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille) Ingredients:
1 large leek, green part coarsely chopped and white part cut into 1/4-inch pieces |
5 tablespoons olive oil |
1 medium onion, coarsely chopped |
2 celery ribs, coarsely chopped |
2 carrots, coarsely chopped |
3 garlic cloves, smashed |
1/4 teaspoon crumbled saffron threads |
2 bay leaves (not california) |
1 teaspoon dried hot red pepper flakes |
1 1/4 lb plum tomatoes, coarsely chopped |
3 tablespoons canned tomato purée |
2 cups dry white wine |
1 1/2 qt white fish stock |
1 (8- to 9-inch) unsliced round or oval pain au levain or sourdough loaf (1 lb), crust discarded |
2 tablespoons unsalted butter |
1 lb skinned white fish fillets such as halibut, snapper, and/or bass, cut into 1-inch cubes |
1 teaspoon salt |
2 cups rouille |
1 tablespoon chopped fresh oregano |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. Make broth: Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry. Heat 3 tablespoons oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook leek greens, onion, celery, and carrots, stirring, until beginning to soften, about 5 minutes. Add garlic and cook, stirring, 3 minutes. Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes. Add fresh tomatoes and tomato purée and cook, stirring, 4 minutes. Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes.
2. Stir in stock and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Carefully pour through a fine sieve into a bowl, then discard solids.
3. Prepare croûtes while broth simmers: Preheat oven to 300°F.
4. Heat a well-seasoned ridged grill pan over moderately high heat until hot. Brush bread with remaining 2 tablespoons oil, then grill on all sides until grill marks appear. Tear bread into rough 3-inch pieces and bake on a baking sheet in middle of oven until crisp outside but soft inside, about 10 minutes. Cool croûtes.
5. Heat butter in a 4-quart heavy saucepan over moderate heat until foam subsides, then cook white part of leek, stirring, until beginning to soften, about 2 minutes. Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through). Remove from heat and stir in 1/2 cup rouille.
6. Put croûtes in soup plates and ladle soup over. Sprinkle with oregano and parsley and serve remaining rouille on the side.
7. Cooks&apos note: Broth can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat broth before adding to white part of leek along with fish and rouille.
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