Mediterranean fish soup recipe
Fish soup enriched with tomato fondue, garlic oil and a saffron and garlic rouille.
Serve 250ml soup and 10g rouille per portion.
Ingredients
For the tomato fondue- 25 g large onions
- 1.5 g garlic, peeled and finely chopped
- 7.5 ml extra virgin olive oil
- 2 bay leaves
- 1 whole thyme sprig
- 100 g plum tomatoes, roughly chopped
- 10 g tomato purée
- 1 pinch salt
- 1 pinch caster sugar
- 20 ml water
- 250 g fish fillets cut into large chunks
- 35 ml extra virgin olive oil
- 35 g fennel, diced into 1cm blocks
- 175 g onion, diced into 1cm blocks
- 25 g garlic, peeled and crushed
- 1 pinch fennel seeds
- 1 pinch star anise
- 1 sprig of whole thyme
- 1 packet pure saffron powder (0.125g)
- 45 g tomato purée
- 25 g extra virgin olive oil
- 125 ml tomato fondue
- 1 pinch cayenne pepper
- 1 tsp Pernod, boiled for 10 seconds
- 1 tsp salt
- 2 large egg yolks
- 15 g garlic, peeled and crushed
- 1 packet saffron powder (0.125g)
- 3 pinches salt
- 2 pinches cayenne pepper
- 35 ml boiling water
- 285 ml extra virgin olive oil
- 100 ml extra virgin olive oil
- 10 g garlic, peeled and crushed
- 1 pinch salt
- 1 baguette
- 50 ml garlic oil
Details
- Cuisine: French
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 90 mins
- Serves: 4
Step-by-step
- To make the tomato fondue: sweat the onions, garlic, thyme and bay leaf in olive oil for three minutes, without colouring.
- Add all remaining ingredients then bring to the boil and cover with a lid.
- Turn down the heat and simmer gently for 25 minutes.
- To make the soup: sweat the fennel, onion, garlic, star anise, thyme & saffron powder for 15 minutes, in the first quantity of olive oil.
- Add the chopped fish to the vegetables & cook for a further 5 minutes. Add the cooked tomato paste and all the remaining ingredients.
- Cover with boiling water. Return to the boil, skim, reduce the heat & simmer for 30 minutes.
- Blend in a liquidiser in batches for 3-4 minutes per batch or until smooth. Pass through a fine sieve, pressing well to extract as much liquid as possible. Reserve until needed, refrigerating if necessary.
- To make the saffron and garlic rouille: whisk together the egg yolks, garlic and saffron powder.
- Add the salt & cayenne pepper then slowly add a quarter of the olive oil, whisking continuously, followed by the boiling water, and the remaining olive oil. Reserve until required, refrigerate if necessary.
- To make the garlic oil: mix the garlic with the olive oil. Warm to 80°C for 20 minutes. Leave to marinate for 2 hours and strain into a clean container.
- To make the garlic croutons: cut the baguette diagonally into 4mm thick slices and place them onto a grilling tray.
- Brush them lightly with garlic oil then toast under the grill until golden. Reserve until required.
- To serve: reheat the soup until piping hot. Blend in the rouille. Divide into bowls and serve with more rouille, grated gruyere cheese and garlic croutons.
This recipe is part of the new 'Les Classiques' range at Brasserie Blanc, Raymond Blanc's group of authentic French brasseries.
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