Fish soup with summer vegetables and rouille

Yield: 1 servings

Measure 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)

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.

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