Fish soup with summer vegetables and rouille

1 servings

Ingredients

QuantityIngredient
2tablespoonsOlive oil
2cupsThinly sliced onions
Salt
Freshly ground pepper
1cupThinly sliced fennel
6Baby artichokes; trimmed and halved
One medium orange; Zest of
8cupsFish stock
cupFresh tomatoes; peeled, seeded and
; chopped
½poundsSwiss Chard; thinly sliced
1poundsBaby new or red potatoes; quartered
3poundsFirm white fish; such as Daurade,
; Sole, Bass,
; Grouper, Pollack,
; etc., cut into
; 2-inch pieces.
½cupFinely chopped parsley
12Toasted French bread rounds; (2-inch rounds and
; 1/4-inch thick)
1Recipe 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.