Soupe de Poisson et sa Rouille* - Fish Soup with Rouille
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|*Rouille means 'rust' in French: the condiment is named after its rust-like colour.
This recipe serves 8 people
Sweat off 2, 3 and 4 with 1 in a pot, ensuring no colouration occurs.
Set to a high temperature and add 5.
Add 2.2 litres of cold water, add 6 and 7 and bring to boil and then simmer for 20 minutes.
Add 7 and bring to boil for 3 minutes. Then add 8, 9 and 10 for 5 minutes.
Turn off the heat, leave the lid on and allow to rest for 40 minutes. Then pass through a sieve, removing 5
Sweat off 8 in 9 (pre-heated) for 5-6 minutes.
Put 15 into the pan, then after 1 minute, add the rest of the aromatic garnish (10-14 and 16-21). Sweat this mix off for 2 minutes.
Add the fish stock, and bring to boil, simmering for 30 minutes.
Remove the flesh of the fish from the mix, de-bone it, keep the flesh on the side, and put the bones back ino the soup, then pass through a sieve, pressing down as hard as possible on the fish to allow flavours to come through.
Season to taste, and add the flesh of the fish back into the mix.
Rub 22 with 24. Slice 22 into cubes ½cm thick. Add a little 25 to each cube, and toast on both sides until brown.
Add 26 to 27 and 30, then add 28 slowly, whisking the mix unil it becomes mayonnaise. Dissolve 29 into 1 tablespoon of water, and add to the mix.
Soup should be served in a pre-heated bowl, with the croutons on the side, the rouille in a dish on the side, with the cheese on a plate.
To eat: place croutons in the soup, and mix rouliie into the soup and eat with the cheese; or take a crouton, add rouille to it, place cheese in the soup, eat the crouton with the cheese and soup.
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