Provencal Fish Soup with Saffron Rouille

Ingredients for Provencal Fish Soup with Saffron Rouille

• 4 medium leeks (white and pale green parts only), chopped

• 1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped

• 3 medium carrots, chopped

• 2 large celery ribs, chopped

• 4 grandi spicchi d'aglio, finemente tritati

• 80ml olio extravergine di oliva

• 1 tablespoon herbes de Provence

• 2 California or 4 Turkish bay leaves

• 1/4 cucchiaini di cayenna

• 1/8 teaspoons crumbled saffron threads

• 2.3kg whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well

• 5 medium tomatoes, chopped (950ml )

• 475ml vino bianco secco

• 4 (3- by 1-inch) strips fresh orange zest

• 1450ml acqua

• 45ml di concentrato di pomodoro

• 1 baguette, cut into 3/4-inch-thick slices

• Equipment: a food mill fitted with medium disk

• Accompaniment: saffron rouille

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 teaspoons pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.

While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.

Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.

Preriscalda il forno a 177°C con la griglia al centro.

Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.

Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.

Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.