Fish soup (soupe de poisson)

Name: fish soup (soupe de poisson)
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: French
Ingredients: 4 tomatoes; 1 orange cleaned up; l fish stock of 3 tablets; 2 onions; 5 toes garlic; 2 twigs thyme; 1 great potato peeled; 1 bag saffron 0.05 g; 7 el olive oil; 200 g white fish fillet (eg cod), in pieces; 250 g mixed seafood (bag 500 g, freezer), thawed; 2 el flat leaf parsley container 20 g; 1 Red pepper in rings; tl coarsely ground sea salt

A tasty French recipe. The main course contains the following ingredients: fish, tomatoes, orange (scrubbed), fish broth (of 3 tablets), onions, garlic, thyme, potato (peeled), saffron (0.05 g), olive oil, white fish fillet ((eg cod) , in pieces), mixed seafood ((bag 500 g, freezer), thawed), flat parsley (bowl 20 g), red pepper (in rings) and coarsely ground sea salt.

Ingredients

Kitchen Stuff

food processor or mortar

Directions

Cut the tomato crosswise at the bottom. Immerse them for 20 sec. under in boiling water and put them in a container with cold water. Unfreeze and peel the tomatoes (keep the seeds) and cut the flesh into cubes.
Grate the peel of the orange. Bring the fish stock with 1 liter of water, 1 unpeeled onion, 2 sliced unpeeled garlic cloves, the tomato seeds, the thyme and half of the orange zest to the boil. Leave the stock on a low heat for 30 minutes with the lid on the pan. Cook the potato until it is cooked and keep it for the rouille.
Strain the stock. Soak the saffron in a tablespoon of water. Peel and chop 1 onion and 1 clove of garlic. Heat 1 tbsp oil in a soup pot and fry the onion and garlic until golden brown. Pour the sieved stock and bring it to the boil with the rest of the orange zest, the saffron and the tomato cubes and let the soup cook for 20 minutes on low heat.
Make the rouille (pepper-garlic mayonnaise): crush the red pepper and the garlic in a mortar with the sea salt (this can also be done in the food processor). Stir in the boiled potato and add the oil to create a mayonnaise-like whole.
Warm the whitefish 6-8 min. Gently in the soup and the last 3 min. The seafood. Serve the bouillabaisse with the parsley and rouille. Delicious with toasted baguette and grated gruyère cheese.
You can make this dish 1 day in advance, store it in a covered pan in the fridge. Warm the fish soup slowly the next day in 15 minutes on low heat.