Name: Fish Soup with Tomatoes and Red Pepper-Garlic Sauce
Yield: Serves 6 to 8
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 1 fennel bulb, coarsely chopped; 8 cups fish stock or bottled clam juice; 1 cup chopped fresh Italian parsley; 2 3-inch-long strips orange peel; 3 pounds ripe tomatoes, peeled, coarsely chopped; 1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds; 1 large red-skinned potato, quartered; 1 large pinch of saffron threads; 2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces; 1 red bell pepper; 6 tablespoons extra-virgin olive oil; 3 garlic cloves; 1 French-bread baguette, cut into 1/4-inch-thick rounds

Image may contain Food Dish Meal Bowl Lunch Stew Plant and Soup Bowl

Fish Soup with Tomatoes and Red Pepper-Garlic SauceGeorges Vernon and Margaret Skinner

Soupe de Poissons aux Tomates avec Rouille

Recipe information

Yield
Serves 6 to 8

Ingredients

For soup

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1 fennel bulb, coarsely chopped

8 cups fish stock or bottled clam juice

1 cup chopped fresh Italian parsley

2 3-inch-long strips orange peel

3 pounds ripe tomatoes, peeled, coarsely chopped

1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds

1 large red-skinned potato, quartered

1 large pinch of saffron threads

2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces

For rouille

1 red bell pepper

6 tablespoons extra-virgin olive oil

3 garlic cloves

1 French-bread baguette, cut into 1/4-inch-thick rounds

Preparation

Make soup:
Step 1
Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer until potatoes are tender, about 12 minutes. Remove from heat.
Step 2
Remove quartered potato from soup. Cool slightly. Peel potato; transfer to processor.
Make rouille:
Step 3
Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag 10 minutes. Peel and seed pepper. Cool.
Step 4
Transfer bell pepper to processor with potato. Add 2 tablespoons oil and garlic. Process until smooth. With machine running, gradually blend in 4 tablespoons oil. Season with salt.
Step 5
Preheat broiler. Arrange bread rounds on baking sheet. Broil until crisp, about 2 minutes. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cool toasts, then store airtight at room temperature. Bring soup to simmer before continuing.)
Step 6
Add fish to soup. Simmer until fish is just opaque in center, 5 minutes. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.

Recipe information

Ingredients

For soup

For rouille

Preparation

Make soup:

Step 1

Step 2

Make rouille:

Step 3

Step 4

Step 5

Step 6

Recipe notes