Fish Soup with Bread and Rouille

Fish Soup with Bread and Rouille
Photo by Lisa Hubbard

Ingredients

  • 1 teaspoon dried hot red pepper flakes
  • 2 cups dry white wine
  • 3 tablespoons canned tomato purée
  • 2 celery ribs
  • 2 carrots
  • 1 ½ quarts white fish stock
  • ¼ teaspoon saffron threads
  • + 13 more ingredients
    • 5 tablespoons olive oil
    • 1 pound skinned white fish fillets such as halibut, snapper, and/or bass, cut into 1-inch cubes
    • 3 garlic cloves
    • 2 cups rouille
    • 1 medium onion
    • 1 tablespoon fresh flat-leaf parsley
    • 2 bay leaves (not California)
    • 1 unsliced round or oval pain au levain or sourdough loaf
    • 1 large leek
    • 1 tablespoon fresh oregano
    • 1 teaspoon salt
    • 1 ¼ pounds plum tomatoes
    • 2 tablespoons unsalted butter

Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry. Heat 3 tablespoons oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook leek greens, onion, celery, and carrots, stirring, until beginning to soften...

View full recipe at Epicurious

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