Fish soup with summer vegetables and rouille
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | cups | Thinly sliced onions |
| Salt | ||
| Freshly ground pepper | ||
| 1 | cup | Thinly sliced fennel |
| 6 | Baby artichokes; trimmed and halved | |
| One medium orange; Zest of | ||
| 8 | cups | Fish stock |
| 4½ | cup | Fresh tomatoes; peeled, seeded and |
| ; chopped | ||
| ½ | pounds | Swiss Chard; thinly sliced |
| 1 | pounds | Baby new or red potatoes; quartered |
| 3 | pounds | Firm white fish; such as Daurade, |
| ; Sole, Bass, | ||
| ; Grouper, Pollack, | ||
| ; etc., cut into | ||
| ; 2-inch pieces. | ||
| ½ | cup | Finely chopped parsley |
| 12 | Toasted French bread rounds; (2-inch rounds and | |
| ; 1/4-inch thick) | ||
| 1 | Recipe Rouille; (recipe follows) | |
Directions
In a large saucepan or Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 4 minutes. Add the fennel. Season with salt and pepper. Continue to saute for 4 minutes. Add the artichokes, orange zest and fish stock. Bring to a boil, reduce to a simmer and cook for 20 minutes. Add the tomatoes, Swiss chard and potatoes. Simmer for 10 minutes.
Season the fish with salt and pepper. Lay the fish in the simmering liquid.
Cook for 5 minutes, or until the fish is flaky. Stir in the parsley.
To serve, lay a couple of the croutons in the center of each serving bowl.
Ladle the soup over the croutons. Drizzle the Rouille over each serving.
Serve immediately.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 1352 Calories (kcal); 77g Total Fat; (61% calories from fat); 18g Protein; 90g Carbohydrate; 128mg Cholesterol; 2452mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 7 Fat; 2 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C45 Converted by MM_Buster v2.0n.