Sicilian Fish Soup

Ingredients

• 4 ripe tomatoes (peeled, seeded and diced)
• 3 onions (peeled, sliced into rings)
• 700 g mixed fish fillet (e.g., redfish, sea bass...)
• 4 shrimp (cut into bite‑sized pieces)
• 3 tbsp olive oil
• 1 tsp thyme leaves
• 1 bay leaf
• 1 fish stock
• 1 can saffron
• 1 fennel bulb (200 g; cleaned and sliced into thin strips, set aside some green for garnish)
• Salt
• Pepper (freshly ground)
• 1 slice stale white bread
• 2 Garlic cloves
• 1 red peppercorn
• 200 ml olive oil

Instructions

1. 1.

   Sauté onions in hot oil until translucent, add fennel strips and cook a few minutes, then add tomatoes, pour in fish stock and add herbs and spices; simmer for 8 minutes, season, then add fish and shrimp, bring to a quick boil and serve immediately garnished with some fennel green.

2. 2.

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