Fish Soup with Rouille and Tomato Croutons
Ingredients
- For the soup
- 600 grams Tomatoes
- 2 onions
- 2 garlic cloves
- 20 grams butter
- 4 thyme
- 1 rosemary
- 1 bay leaf
- 12 Anchovy fillet
- 600 milliliters Vegetable broth
- sugar
- peppers
- salt
- 4 Tbsps olive oil
- For the rouille sauce
- 1 slice day-old white bread
- 1 garlic clove
- 1 generous pinch ground saffron
- ½ tsp Fleur de sel
- 1 egg yolk
- 1 generous pinch Mustard
- 200 milliliters olive oil
- 1 tsp lemon juice
- white peppers
Preparation steps
For the soup: Cut an X into bottom of tomatoes. Plunge into boiling water, remove, peel and cut out stem. Quarter tomatoes. Peel the onions and garlic and chop finely. Chop anchovy fillets. Melt butter in a saucepan and sauté onions, garlic and tomatoes briefly. Add anchovies, rosemary, bay leaves and thyme and pour in the broth. Cover and simmer over low heat for about 20 minutes, then remove herbs and puree soup. Strain through a sieve, reheat and season with sugar, salt and pepper.
For the croutons: Cut toast into cubes and toast until golden brown in hot butter in a pan. Drain on paper towels and season lightly with salt.
To serve, divide soup among bowls, sprinkle with croutons and serve with rouille sauce.
For the rouille sauce: Soak the bread in warm water. Peel garlic and crush in a mortar with saffron and salt. Squeeze bread well and mix with the garlic mixture. Mix egg yolk with mustard, then add oil in drops and then in a thin stream and whisk vigorously until emulsified. Stir in the garlic-bread mixture and season with lemon juice and pepper.
