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Fish Soup with Bread and Rouille

4.8

(34)

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Fish Soup with Bread and RouilleLisa Hubbard

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

Cooks' note:

• Broth can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat broth before adding to white part of leek along with fish and rouille.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 large leek, green part coarsely chopped and white part cut into 1/4-inch pieces
5 tablespoons olive oil
1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
2 carrots, coarsely chopped
3 garlic cloves, smashed
1/4 teaspoon crumbled saffron threads
2 bay leaves (not California)
1 teaspoon dried hot red pepper flakes
1 1/4 lb plum tomatoes, coarsely chopped
3 tablespoons canned tomato purée
2 cups dry white wine
1 (8- to 9-inch) unsliced round or oval pain au levain or sourdough loaf (1 lb), crust discarded
2 tablespoons unsalted butter
1 lb skinned white fish fillets such as halibut, snapper, and/or bass, cut into 1-inch cubes
1 teaspoon salt
2 cups rouille
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley

Preparation

  1. Make broth:

    Step 1

    Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry. Heat 3 tablespoons oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook leek greens, onion, celery, and carrots, stirring, until beginning to soften, about 5 minutes. Add garlic and cook, stirring, 3 minutes. Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes. Add fresh tomatoes and tomato purée and cook, stirring, 4 minutes. Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes.

    Step 2

    Stir in stock and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Carefully pour through a fine sieve into a bowl, then discard solids.

  2. Prepare croûtes while broth simmers:

    Step 3

    Preheat oven to 300°F.

    Step 4

    Heat a well-seasoned ridged grill pan over moderately high heat until hot. Brush bread with remaining 2 tablespoons oil, then grill on all sides until grill marks appear. Tear bread into rough 3-inch pieces and bake on a baking sheet in middle of oven until crisp outside but soft inside, about 10 minutes. Cool croûtes.

    Step 5

    Heat butter in a 4-quart heavy saucepan over moderate heat until foam subsides, then cook white part of leek, stirring, until beginning to soften, about 2 minutes. Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through). Remove from heat and stir in 1/2 cup rouille.

    Step 6

    Put croûtes in soup plates and ladle soup over. Sprinkle with oregano and parsley and serve remaining rouille on the side.

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