Fish soup with rouille

Name: fish soup with rouille
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 3 toe garlic; 15 g fresh thyme; 2 leeks; 4 stem celery; 140 g tomato paste; g saffron bag of 0.05 g; 1 liter fish stock of tablet; 250 g fresh haddock fillet; 250 g frozen seafood; 3 medium sized egg; 125 ml mild olive oil; 1 mespoint cayenne pepper

Summer recipe for fish soup with celery, thyme, leek, saffron, mixed seafood and haddock fillet.

Ingredients

Kitchen Stuff

1 blender
1 whisk

Directions

Slice the garlic cloves. Ris the leaves of the thyme. Wash the leek and cut into rings. Cut the celery into bows. Heat 5 tbsp oil in a soup pot and fry the thyme and garlic for 1 min.
Add the celery and leeks and cook over low heat for 10 minutes. Stir regularly and make sure it does not color.
Add the tomato puree, saffron and broth. Bring to the boil and simmer for 10 minutes on low heat. Stir occasionally. Meanwhile cut the haddock fillet into pieces.
Remove the pan from the heat and puree with the hand blender. Put the pan on low heat, season with pepper and salt and add the seafood and haddock. Let it simmer for 10 minutes.
Meanwhile, split the eggs. Make the rouille (spicy mayonnaise): press the rest of the garlic over a bowl. Mix the egg yolks with a whisk 1 by 1 (you do not use the protein). Add the remainder of the oil while stirring with the whisk.
Stir in the rest of the tomato paste and the cayenne pepper. Season with pepper. Serve the rouille with the soup. Tasty with baguette and grated gruyère cheese.