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Fish Soup With Summer Vegetables And Rouille
2
2
Tablespoon Olive oil
Cup Thinly sliced onions
Salt
Freshly ground pepper
1
6
Cup Thinly sliced fennel
Baby artichokes; trimmed and halved
One medium orange; Zest of
8
4
1
1
3
1
1
1
7
Cup Fish stock
1/2 Cup Fresh tomatoes; peeled, seeded and chopped
/2 Pound Swiss Chard; thinly sliced
Pound Baby new or red potatoes; quartered
Pound Firm white fish; such as Daurade, Sole, Bass, Grouper, Pollack, etc., cut into 2−inch pieces.
/2 Cup Finely chopped parsley
2 Toasted French bread rounds; (2−inch rounds and 1/4−inch thick)
Recipe Rouille; (recipe follows)
Fat; 2 Other Carbohydrates
In a large saucepan or Dutch oven, over medium heat, add the oil. When the
oil is hot, add the onions. Season with salt and pepper. Saute for 4
minutes. Add the fennel. Season with salt and pepper. Continue to saute for
4
minutes. Add the artichokes, orange zest and fish stock. Bring to a boil,
reduce to a simmer and cook for 20 minutes. Add the tomatoes, Swiss chard
and potatoes. Simmer for 10 minutes.
Season the fish with salt and pepper. Lay the fish in the simmering liquid.
Cook for 5 minutes, or until the fish is flaky. Stir in the parsley.
To serve, lay a couple of the croutons in the center of each serving bowl.
Ladle the soup over the croutons. Drizzle the Rouille over each serving.
Serve immediately.
Yield: 6 servings
Fish Soup With Summer Vegetables And Rouille
251
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