ReceptnaptárSoupe de poisson provençale (Provençal fish soup with rouille)
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Ingredients
Method
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- Soften the onion and fennel in olive oil, then add the fish and tomatoes.
- Pour in the wine and enough water to cover, add the saffron and cook for 30-40 minutes.
- Blend the mixture with a stick blender, then press it through a fine sieve so the bones stay behind.
- For the rouille, mix the egg yolk with the garlic and paprika, then gradually drizzle in olive oil, whisking into a mayonnaise-like sauce.
- Serve the soup hot with toasted bread and the rouille.
A Receptnaptár original recipe. Calories and protein are estimated.
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