Creamy Fish Soup

Ingredients

• 1 kg mixed Mediterranean fish
• 1 onion
• 4 firm potatoes
• 4 plum tomatoes
• 1 bunch parsley
• 4 tbsp olive oil
• 4 bay leaves
• 2 cans saffron
• 4 Garlic cloves
• 8 slices baguette
• Salt
• pepper (ground)
• 4 red sea bass fillets
• 2 tbsp butter
• 1 slice old white bread
• 1 Garlic clove
• 1 red peppercorn
• 200 ml olive oil

Instructions

1. 1.

   Wash the mixed fish, cut off heads and tails, remove fins and cut into large pieces. Peel and finely chop onions. Peel potatoes and grate finely. Boil tomatoes briefly, cool, peel, quarter, remove seeds and dice flesh finely. Wash parsley. Heat oil in a large pot, sauté onions until translucent. Add potato slices briefly. Add parsley, bay leaves, tomatoes and saffron. Peel garlic and press into the pot, season with salt and pepper. Simmer on low heat for 5 minutes. Place fish pieces over vegetables and pour in 1 liter of boiling water. Cook at medium heat for 20 minutes.

2. 2.

   Remove fish pieces and bay leaves, debone the fish and return to soup.

3. 3.

   Strain the finished soup through a sieve or fine mesh, taste and adjust seasoning.

4. 4.

   For the rouille soak bread in warm water. Peel garlic and crush with peppercorn in a mortar. Squeeze out excess liquid from bread and mix with garlic paste. Whisk olive oil into the mixture in a thin stream.

5. 5.

   Toast baguette slices in a pan without fat.

6. 6.

   Season fish fillets, then poach each side in butter for 2-3 minutes until they do not change color.

7. 7.

   Serve soup in bowls or plates, let fish fillets drain briefly on kitchen paper and gently place them on top of the soup. Spread rouille on baguette slices and serve alongside.