Mediterranean Fish Soup

Preparation

1. Step 1

   Sauté 1 cup each sliced leeks and onions in 1/4 cup olive oil until almost tender. Stir in 2 or more large cloves of chopped garlic; 3 cups peeled, seeded, and roughly chopped tomatoes (see page 30 ); a tablespoon of tomato paste; 2 pieces dried orange peel if available; and 1/2 teaspoon each dried thyme and fennel seeds. Simmer another 5 minutes. Pour in 2 quarts fish stock (page 5) or light chicken stock. Stir in a pinch of saffron if available. Season lightly, and bring to the boil; simmer for 20 minutes. Meanwhile, make a rouille (red garlic sauce), and cut into 2-inch chunks 3 pounds (6 cups) of skinless and boneless lean fish, such as cod, halibut, sea bass, monkfish. When almost ready to serve, add the fish to the soup, bring to the boil, and cook a minute or so, just until fish turns opaque and is springy to the touch. Spread the rouille on hard-toasted French-bread rounds (see page 7) and place in soup bowls. Ladle on soup and fish, sprinkle with chopped parsley and grated Parmesan cheese, and serve, passing more rouille separately.

2. Rouille—Red Garlic Sauce

   Step 2

   To accompany fish soups, boiled potatoes, eggs, poached fish, pastas—and for all garlic lovers. In a heavy bowl, purée 6 to 8 large minced cloves of peeled garlic to a fine paste with 1/4 tsp salt (see page 34). Pound in 18 large leaves fresh basil, chopped; 3/4 cup lightly pressed-down fresh bread crumbs (see page 46); 3 tablespoons soup base or milk. When paste is smooth, pound or beat in 3 egg yolks. Switch to an electric mixer and beat in 1/3 cup diced canned red pimiento, and by driblets, as for making mayonnaise, 3/4 to 1 cup fruity olive oil, to make a strong, thick sauce. Season with salt, pepper, and Tabasco.

3. Aïoli

   Step 3

   Omit the pimiento here, and you have the famous garlic sauce, aïoli.