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Ingredients

• FOR THE SOUP
• 1.5 kg of assorted flakey white fish fillets (e.g. hake, cod)
• 8oz cold water prawns, in the shell (e.g. North Atlantic)
• 3 litres of water
• 4 fish stock cubes
• 150ml olive oil
• 1 large onion chopped
• 4 medium leeks chopped
• 3 medium carrots chopped
• 2 large celery sticks chopped
• 6 large garlic cloves chopped
• 1 large fennel bulb, stalks discarded and bulb chopped
• juice of 1 large orange
• 2 x 400g tins of chopped tomatoes
• 1 small tin tomato paste
• 3/4 pint dry white wine
• 2 or 3 dashes of Pernod (adjust to taste later if required)
• leaves from 1 sprig of fresh thyme
• 3 tsp fresh tarragon chopped
• 3 tsp fresh parsley chopped
• 1/2 tsp saffron strands
• 2 to 3 tsp cayenne pepper (adjust to taste later if required)
• sea salt & freshly ground black pepper
• FOR THE ROUILLE
• 3 tbsp mayonnaise
• 1 clove garlic, crushed
• 1/2 tsp tomoato puree
• pinch of cayenne pepper
• TO SERVE
• 1 slim baguette
• olive oil
• 150g freshly grated Gruyere cheese

Description

Fish Soup With A Great Depth Of Flavour, Served With Rouille & Croutons. It Can Be Made The Day Before And Kept Overnight In The Fridge Or Freezer.

BBC Good Food