Photograph of the finished Soupe de poisson à la rouille

France · Súp cá kiểu Marseille sốt rouille

Soupe de poisson à la rouille

1 hr 15 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 1.6 lb
  • Photograph of Tomato Tomato 14.1 oz
  • Photograph of Leek Leek 7.1 oz
  • Photograph of Onion Onion 7.1 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Olive oil Olive oil ¼ cup
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Mayonnaise Mayonnaise 2.8 oz
  • Photograph of Red chilli powder Red chilli powder 0.1 oz
  • Photograph of Bread Bread 4.2 oz
  • Photograph of Gruyère cheese Gruyère cheese 2.8 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Clean the fish, keeping both the bones and the head, as these are the parts that provide the richest, sweetest flavor.
  2. 2 Sauté onions, leeks, and garlic in olive oil for 8 minutes until softened, then add chopped tomatoes and stir for 5 minutes.
  3. 3 Place the fish in a pan, cover with water, add saffron and salt, then simmer for 40 minutes.
  4. 4 Blend everything in the pot until smooth, then strain thoroughly through a sieve, discarding any bone fragments to create a velvety smooth soup.
  5. 5 Mix mayonnaise with crushed garlic and red chili powder to make rouille sauce.
  6. 6 Toast a slice of bread until crispy, spread with rouille, sprinkle with grated Gruyère cheese, and drop it into a bowl of hot soup.

With an appliance

  • Pressure cooker 55 min

    Replace step 3: cook the fish and head bones under high pressure for 12 minutes, then let it rest naturally for 10 minutes; reduce the cooking time to approximately 18 minutes, resulting in a stronger flavor and eliminating the need for constant boiling. Since the entire mixture will be blended and filtered in step 4, the fish breaking apart will not affect the final product.

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