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As well as Provencal Fish Soup with Saffron Rouille if you put more garlic in the rouille.
Joined: Dec 10, 2005
Posted to Thread #14992 at 4:26 pm on Jun 2, 2009
In fact, H keeps aking for this one, again, and again.
Provencal Fish Soup with Saffron Rouille Gourmet | March 2008
Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food mill—heads, tails, bones, and all—for an incredibly lush soup, tasting of a beautiful union between land and sea (the food mill will strain any unwanted solids to be discarded). A garlicky rouille, exotic with a touch of crumbled saffron, further coaxes out the natural richness of the fish.
Makes 8 (first course) servings Active Time: 1 1/4 hr Total Time: 1 3/4 hr
4 medium leeks, chopped
1 large fennel bulb chopped, reserving fronds
3 medium carrots, chopped
2 large celery ribs, chopped
4 large garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 tablespoon herbes de Provence
2 California or 4 Turkish bay leaves
1/4 teaspoon cayenne
1/8 teaspoon crumbled saffron threads
5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well
5 medium tomatoes, chopped (4 cups)
2 cups dry white wine
4 (3- by 1-inch) strips fresh orange zest
6 cups water
3 tablespoons tomato paste
1 baguette, cut into 3/4-inch-thick slices
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 teaspoon 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.
Preheat oven to 350̊F with rack in middle.
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.
Soup, without rouille and croutons, can be made 2 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat before serving.
Other messages in this thread:
- 14992. ISO recipes for fresh Halibut. BIL catch a biggish one. Largest steaks 6 by 12 - Luisa_Calif - 1:37am on 06/01/09 (15)
- REC: Seared Halibut with White Beans & Greens in Warm Vinaigrette - Steve2 in LA - 7:01am on 06/01/09
- REC: Roasted Halibut with Potatoes and Olives - Steve2 in LA - 7:05am on 06/01/09
- What size dish do you use, Steve? Should the potatoes be in a thickish layer or spread out so - Shaun in TO - 5:30pm on 06/03/09
- It'll be interesting to see how crispy Steve gets this. When I make it, I do about - Marg CDN - 5:52pm on 06/03/09
- REC: Rum Runner - Michael in Sarasota - 10:49am on 06/01/09
- Pan Seared Halibut With A Leek Pommeray Reduction (Not T & T but looks good.) - Sylvia - 11:12am on 06/01/09
- Thanks so much you all! [NT] - Luisa_Calif - 12:32am on 06/02/09
- I've been pan-searing, then finishing in the oven and it works well for thicker - Curious1 - 2:30pm on 06/01/09
- that is a good idea. I do that with salmon and we really like that, very moist. [NT] - Luisa_Calif - 2:31pm on 06/02/09
- Roasted Halibut with Clam Sauce. Not T&T yet, making this tonight with cod. (still more cod) [NT] [LINK] - Marg CDN - 5:05pm on 06/01/09
- Blah! The clams were good. [NT] - Marg CDN - 1:22am on 06/02/09
- So you didn't care for this? [NT] - Luisa_Calif - 2:29pm on 06/02/09
- Nope. In fact the recipe's gone to the dump. The clams, of course, were good with the fennel, just - Marg CDN - 4:19pm on 06/02/09
- This was pretty good. Grilled Halibut on Mashed Fava Beans with Mint - Marg CDN - 4:23pm on 06/02/09
- As well as Provencal Fish Soup with Saffron Rouille if you put more garlic in the rouille. - Marg CDN - 4:26pm on 06/02/09