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I've had this, it's pretty good
SERVES EIGHT
For the soup:
* 2 Tbs. olive oil
* 1/2 onion - thinly sliced
* 1 stalk celery - sliced
* 1 bulb fennel - sliced
* 1 lg. leek - sliced
* 1 cup white wine
* 8 cups fish stock
* 1 pinch saffron
* 6 each garlic cloves - sliced
* 2 cups canned whole tomatoes - chopped fine
* sachet bag - 3 parsley stems, celery tops,
* fennel seed, peppercorns, bayleaf
* 1 crushed garlic clove
* salt and pepper
* 2 Tbs. pernod
In a saucepan over medium heat sauté onions, celery, leeks and fennel in olive for 3 minutes. Add white wine and reduce by half. Add the fish stock, saffron, garlic, tomatoes and sachet. Let simmer for 30-40 minutes. Remove from heat,squeeze out the sachet and add the pernod. Season with salt and pepper.
For the Rouille:
* 3 each red peppers - roasted and peeled
* 1 1/2 cup rough cut bread pieces
* 1 lg. shallot - rough chopped
* 1 clove garlic
* 2 Tbs. basil - chopped
* 1/4-1/2 cup extra virgin olive oil
* pinch cayenne
* salt and pepper
Moisten bread with water and squeeze out liquid. In a blender puree peppers, bread, shallot, garlic and basil. Slowly drizzle in oil. Season with cayenne, salt and pepper.
For the garnishes:
Rouille
1 cup cubed fish
Sauté fish in olive oil and garlic and moisten with 1/4 cup
white wine. Keep warm.
8 croutons - 1 1/2" circle cuts
1 clove garlic
In a sauté pan coated with oil lightly cook croutons until golden brown and crisp. Rub with garlic clove while still warm.
12 each black olives - julienne
8 each fennel sprigs
To assemble:
Pour hot soup into large shallow bowls. Place a heaping spoonful
of rouille in middle of bowl. Sprinkle around poached fish cubes
and garnish with slivered olives and fennel sprig.
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Thousands of years ago, cats were worshipped as Gods. Cats have never forgotten this.
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