Soupe de poissons
- September 2016
- Serves 4
- Hands-on time 1 hour, simmering time 2-2½ hours
A classic French soup – made with fresh fish, a splash of pastis and a golden saffron rouille to spread on toasted baguette – that will transport you to sunny Provence.
- 38.8g (5.5g saturated)
- 29g (9.8g sugars)
The Marine Conservation Society currently lists wild sea bass as ‘to be avoided’. Ask the fishmonger what’s sustainable and affordable.
For a shortcut rouille, whizz good quality bought mayo with the chilli, garlic, breadcrumbs and saffron.
This soup is traditionally put through a food mill (mouli). If, like us, you don’t have one, use a metal sieve and ladle. Work the mixture through the sieve, in small amounts, until only dry, thick solids, with bits of bone and skin, remain (what’s made it through will thicken the soup). It took us about 30 minutes to do it properly. If you finish and your soup is still thin, start sieving again.
Keep the soup chilled for up to 48 hours or freeze for up to 1 month. Heat to simmering to serve. The rouille will keep in the fridge for 5 days.
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