Mediterranean fish soup

Mediterranean fish soup

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3 tablespoons oilve oil
1 onion, chopped
2 stalks celery, chopped
2 tablespoons chopped celery leaves
1-2 garlic cloves, crushed
a good pinch saffron threads
2 tomatoes, peeled and diced
4-5 cups fish stock or water
3/4 cup dry white wine
salt and freshly ground pepper
A pinch cayenne pepper
1.5kg mixed fish, such as blue-eye, snapper or john dory
lemon juiced, (optional)
8 slices crusty bread, dried in slow oven
chopped parsley, to garnish

Method

  1. Heat the oil in a heavy-based saucepan, add the onion and celery and cook very slowly until transparent, but not coloured. Add the celery leaves, garlic and saffron, then the tomatoes. Cook, stirring occasionally, until reduced to a pulp. Add the stock or water and the wine. Season with the salt, pepper and cayenne pepper. Simmer for 5 minutes. Add the fish and cook gently. Fish steaks take only 5–8 minutes. Taste and, if necessary, add more seasoning. Lemon juice can be added to taste. Place a piece of bread in each bowl and ladle over the soup. Garnish with the parsley. Serve, if liked, with rouille (see following).
  2. rouille: Place 4 cloves garlic in a mortar or blender with 3 slices bread, crusts removed, 1 chilli, seeded, and a pinch of saffron threads. Process to a paste and add 1/2 cup olive oil, in a thin stream, blending as for mayonnaise, until the sauce is thick and smooth. Add a little of the fish soup liquid to thin if necessary and 1 tablespoon of tomato paste. Serve the rouille separately for everyone to add a dollop to their soup bowl.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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