French fish soup
Tue, 02/09/2010 - 19:46 | 
gina 
I never made a fish soup before and thought it would be very difficult to cook a good one the first time round.
I was pleasantly surprised with results, however, after 1st attempt on this little gem.
* Ready in: 45 mins (15 mins Prep – 30 mins Cook, excluding fish stock), 6 servings.
- 2tbspolive oil
- 2leeks, trimmed and sliced
- 2tomatoes, chopped
- 100gwhite fish fillet
- 1 3⁄10lfish stock (about 2 pints)
- 1bay leaf
- 3sprigs of fresh parsley
- 1tspturmeric
- pinch of chilli powder
- salt and freshly ground black pepper
- 3tbspmayonnaise
- 1garlic clove, crushed
- 1⁄2tsptomato purée
- few drops of brandy (optional)
- pinch of cayenne pepper
- 1small baguette
- 2tbspolive oil to brush
- 50ggruyère, grated or other mild cheese e.g. emental would do
1. Heat the oil in a saucepan. Add the leeks, cover, and cook gently for 3 minutes over a low heat. Add the tomatoes and fish, stir, then cover and continue to cook gently for a further 5 minutes.
2. Pour in the fish stock, add the bay leaf and parsley, bring gently to the boil, then reduce the heat and simmer for 20 minutes.
3. Remove the bay leaf, tip the soup into a blender or food processor and blend together. Return the soup to the pan, add the turmeric and chilli powder and seasoning to taste.
4. To prepare the rouille, mix together the mayonnaise, garlic, tomato purée, brandy if using and the cayenne or chilli powder. Blend in 1 tbsp of the fish soup.
5. Preheat the grill. Cut the baguette into diagonal slices, just under 1cm thick. Brush sparingly with oil, and grill for a few seconds on both sides until golden. Spread them with a little rouille.
6. Reheat the soup gently and serve with the rouille toasts. Put the grated Gruyère and any remaining rouille into ramekins, for everyone to help themselves.
Served in true French style, this hearty soup is topped with crisp baguette toasts, spread with spicy rouille and a sprinkling of grated Gruyère – perfect for a one-bowl-meal.
Good Tip:
To make a great-tasting fish soup you need a good flavoursome fish stock:
All the unwanted bits of any fish and shellfish (heads, tails, bones, shells, etc.) wash well, put in a stock pot, cover well with water, adding: bay leave or two, sprig of fresh rosemary, onion, bit of leek, carrot, bit of celeriac or parsley root, whole black pepper, salt, I also put a tblsp of chicken stock powder for a richer taste.
Boil it slowly for 1-2 hours, strain and voila: you got yourself a great fish stock for all fish dishes you ever dreamed of 
and remember to save good bits of meat for this delicious fish soup.
You can store fish stock frozen in cubes.
I poured all remaining fish stock in ice-cube bags (you’ll need a fine funnel to be able to do that without an accident…).
They come in handy whenever I need them. 
This is a very strong flavoured and quite spicey soup that I find inviting, and garlicky addition of toast makes it even more interesting.
Once, I made an exception and saved a piece of fish fillet from blending, then served it in chunks inside a soup – it made a nice variety, as I generally like chunky bits in my soups (and, fortunately, so does Maxy) 
- Go for it if you like your food oozing with tastes and aromas!
Bon appetit!
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