| Cuisine: French | Type: Soup | Serves: 4-6 |
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Source:
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Saveur |
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Attributes:
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Comments:
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Use the freshest saltwater fish you can find. |
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Serving Suggestions:
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Ingredients:
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1/4 cup extra-virgin olive oil 1 large yellow onion, peeled and chopped 4 cloves garlic, peeled and crushed 4 pounds assorted whole (heads on) small white-fleshed ocean fish, such as porgy, mullet, and rockfish, cleaned and cut into large pieces 3 stalks dried or fresh fennel, each about 8" long, with fronds, halved crosswise 1 tsp. fennel seeds 2 bay leaves 2-3 pinches saffron threads, finely crushed Salt 1 recipe rouille (see elsewhere) Half a baguette, sliced and toasted |
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Instructions:
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1. Heat oil in a large heavy pot over medium-low heat. Add onions and garlic and cook until soft but not colored, 10 to 12 minutes. Add fish, fennel stalks, fennel seeds, bay leaves, and 8 cups of water. Increase heat to medium-high and bring to a boil, skimming any foam that rises to the surface. Reduce heat to medium-low and simmer for 30 minutes. Stir in saffron and simmer for 5 minutes more. 2. Strain stock through a large sieve into a large bowl; discard bay leaves. Working in 3 batches, grind one-third of the fish solids (including heads) and aromatics with 1 cup of the strained stock in a food processor to a chunky paste, then transfer to a medium bowl. Working in small batches and using a sturdy wooden spoon, push paste through a medium-hole sieve into another medium bowl, pressing as much paste through as possible. Discard any solids that won't go through sieve. Add 2 cups of stock to strained paste in bowl and season to taste with salt. Reserve 2 tablespoons of the remaining stock for making rouille, saving the remaining stock for another use, if you like. 3. Strain soup into a pot and heat. Adjust seasonings. Serve with toasts slathered with rouille. |
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2005-07-15