Fish Soup With Summer Vegetables And Rouille
Ingredients
- 2 tbsp olive oil
- 2 cup thinly sliced onions
- 1 tsp salt
- 1 cup thinly sliced fennel
- 6 each baby artichokes, trimmed and halved
- 1 each medium orange, zested
- 8 cup fish stock
- 4 0.5 cup fresh tomatoes, peeled, seeded, and chopped
- 0.5 lb Swiss chard, thinly sliced
- 1 lb baby new potatoes, quartered
- 3 lb firm white fish (sea bass, grouper, sole), cut into 2-inch pieces
- 0.5 cup finely chopped parsley
- 12 each toasted French bread rounds (2 inches, 1/4 inch thick)
- 0.5 cup rouille sauce for serving
Instructions
- 1
In a large saucepan or Dutch oven over medium heat, heat the olive oil. Add the onions, season with salt and pepper, and sauté for 4 minutes.
- 2
Add the fennel, season with salt and pepper, and sauté for 4 more minutes.
- 3
Add the artichokes, orange zest, and fish stock. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
- 4
Add the tomatoes, Swiss chard, and potatoes. Simmer for 10 minutes.
- 5
Season the fish pieces with salt and pepper. Lay them in the simmering liquid. Cook for 5 minutes until the fish is flaky.
- 6
Stir in the parsley. To serve, place two French bread croutons in each serving bowl. Ladle the soup over the croutons. Drizzle with rouille and serve immediately.
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