Soupe de Poisson Provençale (Provençal Fish Soup with Rouille)
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Ingredients
- 300 g cod loins
- 300 g fresh mussels, cleaned and debearded
- 800 ml fish stock
- 400 g tinned chopped tomatoes
- 1 fennel bulb, finely sliced
- 1 onion, finely diced
- 3 garlic cloves
- 1 saffron strands
- 100 g ready-made aioli
- 0.5 tsp cayenne pepper
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 378 kcal
- Protein
- 20 g
- Carbohydrate
- 11.6 g
- of which sugars
- 8.4 g
- Fat
- 27 g
- of which saturates
- 2.7 g
- Fibre
- 3.7 g
- Salt
- 2.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion, fennel and garlic for 7 minutes until soft.
- 2
Add the tinned tomatoes, fish stock and saffron, bring to a simmer and cook for 15 minutes.
- 3
Cut the cod into large chunks and lower into the soup along with the mussels, cover and simmer for 5-6 minutes until the mussels have opened and the cod flakes easily.
- 4
Discard any mussels that have not opened.
- 5
Stir the cayenne pepper into the aioli to make a quick rouille.
- 6
Ladle the soup into bowls and top each with a spoonful of the rouille.
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