Provencal Fish Soup with Saffron Rouille

Ingredients for Provencal Fish Soup with Saffron Rouille

• 4 medium leeks (white and pale green parts only), chopped

• 1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped

• 3 medium carrots, chopped

• 2 large celery ribs, chopped

• 4 large garlic cloves, finely chopped

• 80ml extra-virgin olive oil

• 1 tablespoon herbes de Provence

• 2 California or 4 Turkish bay leaves

• 1/4 teaspoons cayenne

• 1/8 teaspoons crumbled saffron threads

• 2.3kg whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well

• 5 medium tomatoes, chopped (950ml )

• 475ml dry white wine

• 4 (3- by 1-inch) strips fresh orange zest

• 1450ml water

• 45ml tomato paste

• 1 baguette, cut into 3/4-inch-thick slices

• Equipment: a food mill fitted with medium disk

• Accompaniment: saffron rouille

How to make Provencal Fish Soup with Saffron Rouille

Wash leeks .

Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoons 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 177°C 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.