Provencal Fish Soup with Saffron Rouille
Provencal Fish Soup with Saffron Rouille is a flavorful French French Receipes dish prepared with quality ingredients. Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds.
Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
Preheat oven to 350°F with rack in middle.
Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
Force soup through food mill into a large heavy pot, discarding solids.
Reheat soup over medium heat, stirring occasionally.
Mound rouille on croutons and put 1 in bottom of each soup bowl.
Pour soup around croutons.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.