Provencal Fish Soup with Saffron Rouille |
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Prep Time: 75 Minutes Cook Time: 30 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food millheads, tails, bones, and allfor an incredibly lush soup, tasting of a beautiful union between land and sea (the food mill will strain any unwanted solids to be discarded). A garlicky rouille, exotic with a touch of crumbled saffron, further coaxes out the natural richness of the fish. Ingredients:
4 medium leeks (white and pale green parts only), chopped |
1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped |
3 medium carrots, chopped |
2 large celery ribs, chopped |
4 large garlic cloves, finely chopped |
1/3 cup extra-virgin olive oil |
1 tablespoon herbes de provence |
2 california or 4 turkish bay leaves |
1/4 teaspoon cayenne |
1/8 teaspoon crumbled saffron threads |
5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well |
5 medium tomatoes, chopped (4 cups) |
2 cups dry white wine |
4 (3- by 1-inch) strips fresh orange zest |
6 cups water |
3 tablespoons tomato paste |
1 baguette, cut into 3/4-inch-thick slices |
accompaniment: saffron rouille |
Directions:
1. Wash leeks .
2. Cook leeks, fennel bulb, carrots, celery, and garlic in 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.
3. While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
4. Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
5. Preheat oven to 350°F with rack in middle.
6. Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
7. Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
8. Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.
9. Cooks' note: Soup, without rouille and croutons, can be made 2 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat before serving.
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