Ingredients
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1 lb bar fish or 1 lb sole, skinned & boned & chopped into small pieces
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2 garlic cloves, peeled & minced
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2 tablespoons olive oil
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2 leeks, cleaned & chopped finely
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1 lb tomatoes, finely diced
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2 tablespoons tomato paste
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2 glasses dry white wine
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2 pints water
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bouquet garni
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1 -2 teaspoon cayenne pepper
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1 pinch saffron
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salt
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ground pepper
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fennel seed
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2 -3 tablespoons rouille french garlic and cayenne pepper mayonnaise
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4 ounces garlic-flavored croutons
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2 onions, peeled & chopped finely
Instructions
- In a large Marmite or Stock Pot, sweat the minced onion in the olive oil.
- Add the chopped tomatoes, leek, & crushed garlic, mix well and cook for about 2-3 minutes.
- Add the fish pieces & stir, letting it all amalgamate gently.
- Add the tomato paste with the wine & the water, then season with the salt & pepper, finally adding the fennel & cayenne pepper. Mix well again.
- Cover and cook for 1 ½ - 2 hours over medium heat.
- When finished, puree with a hand held blender or mixer.
- Bring to a boiling point and mix again to refine the soup.
- Add the saffron and correct the seasoning.
- Serve with garlic croutons, rouille and grated cheese.