Provencal Fish Soup with Saffron Rouille

Provencal Fish Soup with Saffron Rouille
Photo by John Kernick

Ingredients

  • 5 pounds whole whiting, perch, or cod (preferably with heads)
  • 1 food mill fitted with medium disk
  • 4 finely grated orange zest
  • saffron rouille
  • 1 large fennel bulb
  • 1 baguette
  • 2 large celery ribs
  • + 12 more ingredients
    • 3 medium carrots
    • ¼ teaspoon cayenne pepper
    • 2 California bay leaves
    • 5 medium tomatoes
    • 1 tablespoon herbes de Provence
    • 3 tablespoons tomato paste
    • 1/8 teaspoon saffron threads
    • 6 cups water
    • 2 cups dry white wine
    • 1/3 cup extra-virgin olive oil
    • 4 large garlic cloves
    • 4 medium leeks

Wash leeks . 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, abou...

View full recipe at Epicurious

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