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Soupe de Poissons with red capsicum rouille

Method

  • Preheat oven to 180°-190°C fan forced (200°-210°C normal).
  • Heat the oil in a large heavy-bottomed pot and gently saute the fennel, onion and 2 garlic cloves until tender. Then mix in the saffron and pour in the wine. Stir and simmer until the liquid is reduced by half.
  • Add the fish, stock, Tabasco and tomato sugo to the pot. Mix well, turn the heat down and simmer for about 15 mins until the fish is cooked, skimming the top as necessary.
  • To make the rouille, whiz up the mayonnaise with 1 garlic clove, a squeeze of lemon juice and the capsicum in a food processor. Set aside.
  • Then finely slice the baguette on the diagonal into 8 pieces and bake until crisp and golden.
  • When the soup is ready, add the Pernod, parsley and a squeeze of lemon juice. Mix well, taste for seasoning, briefly cook and then blend.
  • To serve, ladle the soup into individual bowls and place 2 pieces of the bread on top with a good dollop of rouille on each and any extra rouille in a small bowl on the side.

Ingredients

  • 1-2 tbsp olive oil 
  • 1 medium fennel bulb, finely chopped
  • 1 onion, finely chopped
  • 3 large garlic cloves, crushed
  • a good pinch of saffron
  • 1 cup dry white wine
  • 400 gm firm fish (eg. blue eye), cubed
  • 4 cups fish stock
  • 5-6 splashes Tabasco
  • a few tbsp tomato sugo (or puree)
  • 2 cups mayonnaise
  • 1 lemon
  • 1½ pieces roasted red capsicum, sliced
  • ½ baguette
  • a splash of Pernod (or Ricard)
  • 3 tbsp chopped Italian (flat leaf) parsley
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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