Soup de poisson (fish soup)

Name: Soup de poisson (fish soup)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2-3 kg Fish carcasses and fish scraps (Not from mackerel, herring, eel or river fish such as trout, etc.!); 1 large fennel; 1 Stalk leek (leek); 4 Tomatoes; 2 Onions; 6 Garlic cloves; 8 TABLESPOONS + 100-125 ml olive oil; 1/2 bunch Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp French aniseed brandy (Pastis or Pernod); 3/4 TEASPOON Saffron threads; 1/2 l dry white wine; 1 TEASPOON Lemon juice; 2 Egg yolk (size M); 2 TEASPOONS Sweet peppers; 7-10 Tbsp Sugar; 1 (approx. 250 g) Baguette-Brot; 1-2 TABLESPOONS Tomato paste; 400 g Fish fillet (e.g. ling or ling fish fillet); 50 g Gruyère cheese

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

2-3 kg Fish carcasses and fish scraps (Not from mackerel, herring, eel or river fish such as trout, etc.!)
1 large fennel
1 Stalk leek (leek)
4 Tomatoes
2 Onions
6 Garlic cloves
8 TABLESPOONS + 100-125 ml olive oil
1/2 bunch Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp French aniseed brandy (Pastis or Pernod)
3/4 TEASPOON Saffron threads
1/2 l dry white wine
1 TEASPOON Lemon juice
2 Egg yolk (size M)
2 TEASPOONS Sweet peppers
7-10 Tbsp Sugar
1 (approx. 250 g) Baguette-Brot
1-2 TABLESPOONS Tomato paste
400 g Fish fillet (e.g. ling or ling fish fillet)
50 g Gruyère cheese

Directions

1
Wash fish carcasses, drain and cut into pieces. Clean, wash and chop the fennel, leek and tomatoes. Peel onions and 2 cloves of garlic. Crush the garlic cloves, cut the onions into pieces.
2
Heat 5 tablespoons of oil in a large pot. Sauté the vegetables for 3-4 minutes while turning. Wash thyme and dab dry. Season vegetables with salt and pepper. Add 2 thyme stems, aniseed brandy, saffron threads and fish pieces.
3
Fill up with 2 litres of water and the wine (everything should be covered) and bring to the boil, skimming off any foam. Let simmer for 30-40 minutes, skimming the occasional foam.
4
Peel 4 cloves of garlic and cut into large pieces. Puree the garlic, lemon juice, egg yolks and 1 teaspoon paprika in a tall mixing bowl. Mix in 100-125 ml olive oil drop by drop. Season the rouille with salt, pepper and a little sugar.
5
Cut the bread into slices. Heat 3 tablespoons of oil in portions in a large frying pan, fry the slices of bread on both sides until golden brown, turning them over. Pass the soup through a sieve into another pot, squeezing the vegetables and fish a little.
6
Bring the fish stock to the boil again. Stir in tomato paste and 1 teaspoon of paprika. Season soup with salt, pepper and some aniseed brandy. Wash the fish fillet, dab dry, cut into bite-sized strips and simmer in the lightly simmering soup for 3-4 minutes.
7
Pluck the remaining thyme leaves from the stems. Grate cheese. Spread some slices of bread with some rouille each and sprinkle with some cheese and thyme. Arrange soup and bread in deep plates.
8
Add the remaining rouille, bread slices and cheese.