Ingredients:
- 2 tbsp of the best olive oil you can afford
- 2 ribs of celery, finely chopped, including the leaves
- 1 fat bulb of fennel , fronds removed and reserved , shave the fennel bulb on a mandoline as fine as you can get it.
- 1/2 cup of hearty red wine, zinfandel is good
- 1 bunch of parsley stems tied together with butcher's twine
- 1 bay leaf
- 8 oz of crabmeat picked over for cartilage or
- 12 oz of firm white fish fillets, non oily ( bass , grouper , snapper , cod) cut in 1 inch thick chunks
- sweet red pepper rouille
- 1 jar of fire roasted red peppers, drained (smallest jar possible) and dried off. you want about 2/3 cup of pepper pieces
- 5 garlic cloves, (yes, i said five)
- a generous pinch of cayenne
- loaf of french baguette
Directions:
- In a deep heavy bottom stock pot, heat the oil and wilt the vegetables, leeks, garlic, fennel and celery.
- Add the red wine and stock, bring to a gentle simmer.
- Add tomatoes, including the tomato and chiles.
- Tie the lemon rind, orange rind and parsley stems together with a long piece of twine. Tie the other end of the twine to the a handle on the pot, so you can fish it out easily later on.
- Add the bay leaf, salt and pepper.
- Simmer another 20 minutes or so.
- Ten minutes before you want to eat, layer the shrimp first,, the lobster tails (if you have them) and then the fish chunks.
- Cover and simmer on low until the fish and shrimp are opaque.
- Pull out the bay leaf and the rind and parsley stems and discard.
- Keep the broth warm and covered.
- Make the rouille by blending the fire roasted pepper in a blender or processor, adding the garlic cloves, saffron and wine, along with the hot sauce and finally the mayonnaise. Blend til smooth.
- Serve soup in large soup bowls, topped with a large toast spread with rouille and a garnish of fresh basil leaves.
- Alternate serving suggestions, soup in a deep large soup bowl, top a sprig of basil and with a large spoonful of rouille to be stirred into the broth; have the fresh and untoasted on the side. Tear the piece of bread in chunks for dipping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.06 Kcal (1842 kJ) | ||
| Calories from fat | 252.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.07g | 43% | |
|---|---|---|---|
| Cholesterol | 55.12mg | 18% | |
| Sodium | 779.17mg | 32% | |
| Potassium | 978.23mg | 21% | |
| Total Carbs | 33.98g | 11% | |
| Sugars | 11.66g | 47% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 15.24g | 30% | |
| Vitamin C | 43.9mg | 73% | |
| Iron | 1.4mg | 8% | |
| Calcium | 107.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 120.01 Kcal (502 kJ) | ||
| Calories from fat | 68.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 43% | |
|---|---|---|---|
| Cholesterol | 15.03mg | 18% | |
| Sodium | 212.49mg | 32% | |
| Potassium | 266.78mg | 21% | |
| Total Carbs | 9.27g | 11% | |
| Sugars | 3.18g | 47% | |
| Dietary Fiber | 1.29g | 19% | |
| Protein | 4.16g | 30% | |
| Vitamin C | 12mg | 73% | |
| Iron | 0.4mg | 8% | |
| Calcium | 29.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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