Mediterranean Fish and Velvet Crab Soup with Rouille
I can’t pretend that this fish soup is either quick or easy. It’s a labour of love and worth every minute. Fish soups can be made with all sorts of combinations of fish.
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
Ingredients
- 2kg (4 1/2lb) mixed white fish
6-8 velvet swimming crabs
150ml (5fl oz) olive oil
1 large clove garlic, crushed
275g (9 1/2oz) approx. onion, chopped
5 large very ripe tomatoes or 1 x 400g (14oz) tin tomatoes, sliced
5 sprigs of fennel
2 sprigs of thyme
1 bay leaf
Fish stock or water barely to cover
1/4 teaspoon saffron
Salt and freshly ground pepper
Pinch of cayenne
Rouille
1 piece of French baguette bread, 20g (3/4oz) approx.
6 tablespoons hot fish soup
4 cloves of garlic
1 egg yolk, preferably free range and organic
Pinch of whole saffron stamens
Salt and freshly ground black pepper
6 tablespoons extra virgin olive oil
Garnish
chopped parsley
Croutons
8 slices French bread, baguette, thinly sliced
75g-110g (3-4oz) Gruyére cheese, grated
Mouli legume
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