Soupe De Poisson
Ingredients
- 4 tbsps olive oil
- 2 garlic cloves crushed
- 1 large onion sliced
- 2 leeks trimmed and finely sliced
- 1 lb tomatoes skinned, deseeded and chopped
- 4 tbsps tomato puree
- 1 bay leaf
- 3 1/4 pints fish stock
- 2 lb mixed white fish cleaned and cut into 1 1/2 inch (3.7 cm) cubes
- French bread
rouille:
- 4 tbsps mayonnaise
- 1 garlic clove
- 1/2 red chilli deseeded
to garnish:
- paprika
Instructions
- Heat 3 tbsps of the oil in a large saucepan and fry the garlic, onion and leeks until soft. Remove one quarter of the leeks and set aside.
- Add the tomatoes and tomato puree and cook for a further 3 minutes. Season, add the bay leaf and pour in the stock. Simmer for 15 minutes.
- Add the fish and cook covered, for 15 minutes or until the flesh flakes easily. Remove the fish with a slotted spoon and remove all skin and bones. Reserve half the fish cubes and put the remainder in a blender.
- Remove bay leaf from stock. Pour stock into blender with fish and blend until smooth.
- Slice the French bread and brush with the remaining oil.
- Bake in an oven preheated to Mark 6 (200°C) 400°F for 15 minutes.
- Blend all the rouille ingredients together in a blender or food processor until smooth. Spread a little on the French bread.
- Serve remainder separately, sprinkled with paprika. Return the stock mixture to pan, stir in reserved leeks and fish cubes. Reheat, float bread slices on top and serve.
Calories: 379 kcal
Carbohydrates: 12 g
Protein: 37 g
Fat: 21g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 80 mg
Sodium: 967 mg
Potassium: 1003 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 1232 IU
Vitamin C: 22 mg
Calcium: 127 mg
Iron: 3 mg