Breton Fish Soup with Rouille

Name: Breton Fish Soup with Rouille
Prep time: 40 min
Total time: 40 min
Yield: 4 people
Cuisine: French
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 1 medium leek, sliced; 2 cloves garlic, minced; 1 tbsp tomato paste; 1 cup diced tomatoes; 1/2 cup dry white wine; 5 cups fish stock; 1 lb mixed fish fillet, bite-size pieces; 1 tsp orange zest; 1 tsp thyme; 1 bay leaf; 4 tbsp rouille; 8 baguette slices, toasted; 1 tsp salt; 1/2 tsp black pepper

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A robust Breton fish soup with tomato, herbs and a spoonful of rouille on top. It is deeply savory and made for lingering dinners with bread.

Serves: 4 people

Preparation time: 40 min

Ingredients

olive oil – 2 tbsp
onion, chopped – 1 medium
leek, sliced – 1 medium
garlic, minced – 2 cloves
tomato paste – 1 tbsp
diced tomatoes – 1 cup
dry white wine – 1/2 cup
fish stock – 5 cups
mixed fish fillet, bite-size pieces – 1 lb
orange zest – 1 tsp
thyme – 1 tsp
bay leaf – 1
rouille – 4 tbsp
baguette slices, toasted – 8
salt – 1 tsp
black pepper – 1/2 tsp

Method

1. Heat the olive oil and cook the onion, leek and garlic for 6 minutes.
2. Add the tomato paste and diced tomatoes, then pour in the wine and fish stock. Stir in the orange zest, thyme and bay leaf.
3. Simmer the broth for 15 minutes to let the flavors come together.
4. Add the fish and poach gently for 5 minutes until tender. Season with salt and pepper.
5. Serve the soup with toasted baguette and a spoonful of rouille on top of each bowl.