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 de azeite de oliva extra-virgem

• 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

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.