Ingredients
STOCK
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1/4 cup (120 ml) extra-virgin olive oil
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1 medium onion, chopped
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1 clove garlic, chopped
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2 large leeks, whites only, chopped
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3 celery ribs, chopped
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Fish bones and heads
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2-3 quarts (litres) cold water
BROTH
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1/4 cup (120 ml) extra-virgin olive oil
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1 medium onion, chopped
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2 cloves garlic, chopped
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2 medium fennel bulbs, cored and sliced
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6 plum tomatoes, peeled and crushed
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1/2 cup (120 ml) tomato paste
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4 sprigs fresh parsley with stems
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4 sprigs thyme
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1 bay leaf
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2 large pinches saffron threads
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Stock
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Salt and pepper
ROUILLE
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2 medium cloves garlic
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1/4 cup (60 ml) crumbled stale bread or panko breadcrumbs
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1 large egg yolk
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2 tablespoons (30 ml) clam juice
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1 teaspoon (5 ml) paprika
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1 teaspoon (5 ml) cayenne
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Salt
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1/2 cup (120 ml) extra-virgin olive oil
TO FINISH
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Broth
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Fish fillets
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2 pounds (907 g) mussels and/or crabs (optional)
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12 pieces head on shrimp
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Baguette toasts
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Rouille
Directions
STOCK
- In a large pot, heat half of the olive oil over medium heat until shimmering.
- Add onion, garlic, leeks, and celery and cook, stirring, for about two minutes, until the vegetables are soft but not brown.
- Layer in fish bones and heads, stirring to mix.
- Top up the pot with cold water and bring to a boil, cook for 20 minutes.
- Strain finished stock through a sieve and reserve for broth.
BROTH
- Heat olive oil in soup pot over medium-high heat.
- Add onion, fennel, and garlic, cook for one to two minutes, until golden in color.
- Add tomatoes and cook for three to four minutes, until starting to caramelize, add tomato paste cook five minutes.
- Add stock and bring to simmer to create the broth.
- Using butcher’s twine; tie the parsley, thyme, and bay leaf together to create a bouquet garni, add to broth.
- Add saffron and simmer for 15-20 minutes. Season with salt and pepper.
ROUILLE
- Using a blender, blend garlic, bread, and egg yolk to a paste.
- Work in clam juice, paprika, cayenne, and salt.
- While the blender is running at its lowest speed, drizzle in the olive oil to make a mayonnaise.
TO FINISH
- Add the fish and shellfish to broth in turn, according to cooking times.
- When the fish is cooked, transfer the soup to bowls and serve with baguette toasts smeared with the rouille.
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