Fish Soup With Summer Vegetables And Rouille
Instructions:
- 2 Tablespoon Olive oil
- 2 Cup Thinly sliced onions
- Salt
- Freshly ground pepper
- 1 Cup Thinly sliced fennel
- 6 Baby artichokes; trimmed and halved
- One medium orange; Zest of
- 8 Cup Fish stock
- 4 1/2 Cup Fresh tomatoes; peeled, seeded and chopped
- 1/2 Pound Swiss Chard; thinly sliced
- 1 Pound Baby new or red potatoes; quartered
- 3 Pound Firm white fish; such as Daurade, Sole, Bass, Grouper, Pollack, etc., cut into
- 2−inch pieces.
- 1/2 Cup Finely chopped parsley
- 12 Toasted French bread rounds; (2−inch rounds and 1/4−inch thick)
- 1 Recipe Rouille;
- In a large saucepan or Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper.
- Saute for 4 minutes. Add the fennel. Season with salt and pepper.
- Continue to saute for 4 minutes. Add the artichokes, orange zest and fish stock.
- Bring to a boil, reduce to a simmer and cook for 20 minutes. Add the tomatoes, Swiss chard and potatoes. Simmer for 10 minutes.
- Season the fish with salt and pepper. Lay the fish in the simmering liquid.
- Cook for 5 minutes, or until the fish is flaky. Stir in the parsley.
- To serve, lay a couple of the croutons in the center of each serving bowl.
- Ladle the soup over the croutons. Drizzle the Rouille over each serving. Serve immediately.
- Yield: 6 servings