Mediterranean fish soup recipe

Name: Mediterranean fish soup recipe
Ingredients: 1 baguette; 50 ml (1.8fl oz) garlic oil; 100 ml (3.5fl oz) extra virgin olive oil; 10 g (0.4oz) garlic, peeled and crushed; 1 pinch salt; 2 large egg yolks; 15 g (0.5oz) garlic, peeled and crushed; 1 packet saffron powder (0.125g); 3 pinches salt; 2 pinches cayenne pepper; 35 ml (1.2fl oz) boiling water; 285 ml (10fl oz) extra virgin olive oil; 250 g (8.8oz) fish fillets cut into large chunks; 35 ml (1.2fl oz) extra virgin olive oil; 35 g (1.2oz) fennel, diced into 1cm blocks; 175 g (6.2oz) onion, diced into 1cm blocks; 25 g (0.9oz) garlic, peeled and crushed; 1 pinch fennel seeds; 1 pinch star anise; 1 sprig of whole thyme; 1 packet pure saffron powder (0.125g); 45 g (1.6oz) tomato puree; 25 g (0.9oz) extra virgin olive oil; 125 ml (4.4fl oz) tomato fondue; 1 pinch cayenne pepper; 1 tsp Pernod, boiled for 10 seconds; 1 tsp salt; 25 g (0.9oz) large onions; 1.5 g (0.1oz) garlic, peeled and finely chopped; 7.5 ml (0.3fl oz) extra virgin olive oil

37 ingredients

23 steps

Ingredients

1 baguette
50 ml (1.8fl oz) garlic oil
100 ml (3.5fl oz) extra virgin olive oil
10 g (0.4oz) garlic, peeled and crushed
1 pinch salt
2 large egg yolks
15 g (0.5oz) garlic, peeled and crushed
1 packet saffron powder (0.125g)
3 pinches salt
2 pinches cayenne pepper
35 ml (1.2fl oz) boiling water
285 ml (10fl oz) extra virgin olive oil
250 g (8.8oz) fish fillets cut into large chunks
35 ml (1.2fl oz) extra virgin olive oil
35 g (1.2oz) fennel, diced into 1cm blocks
175 g (6.2oz) onion, diced into 1cm blocks
25 g (0.9oz) garlic, peeled and crushed
1 pinch fennel seeds
1 pinch star anise
1 sprig of whole thyme
1 packet pure saffron powder (0.125g)
45 g (1.6oz) tomato puree
25 g (0.9oz) extra virgin olive oil
125 ml (4.4fl oz) tomato fondue
1 pinch cayenne pepper
1 tsp Pernod, boiled for 10 seconds
1 tsp salt
25 g (0.9oz) large onions
1.5 g (0.1oz) garlic, peeled and finely chopped
7.5 ml (0.3fl oz) extra virgin olive oil
2 bay leaves
1 whole thyme sprig
100 g (3.5oz) plum tomatoes, roughly chopped
10 g (0.4oz) tomato puree
1 pinch salt
1 pinch caster sugar
20 ml (0.7fl oz) water

Directions

1

To make the tomato fondue: sweat the onions, garlic, thyme and bay leaf in olive oil for three minutes, without colouring.
2

Add all remaining ingredients then bring to the boil and cover with a lid.
3

Turn down the heat and simmer gently for 25 minutes.
4

To make the soup: sweat the fennel, onion, garlic, star anise, thyme & saffron powder for 15 minutes, in the first quantity of olive oil.
5

Add the chopped fish to the vegetables & cook for a further 5 minutes.
6

Add the cooked tomato paste and all the remaining ingredients.
7

Cover with boiling water.
8

Return to the boil, skim, reduce the heat & simmer for 30 minutes.
9

Blend in a liquidiser in batches for 3-4 minutes per batch or until smooth.
10

Pass through a fine sieve, pressing well to extract as much liquid as possible.
11

Reserve until needed, refrigerating if necessary.
12

To make the saffron and garlic rouille: whisk together the egg yolks, garlic and saffron powder.
13

Add the salt & cayenne pepper then slowly add a quarter of the olive oil, whisking continuously, followed by the boiling water, and the remaining olive oil.
14

Reserve until required, refrigerate if necessary.
15

To make the garlic oil: mix the garlic with the olive oil.
16

Warm to 80C for 20 minutes.
17

Leave to marinate for 2 hours and strain into a clean container.
18

To make the garlic croutons: cut the baguette diagonally into 4mm thick slices and place them onto a grilling tray.
19

Brush them lightly with garlic oil then toast under the grill until golden.
20

Reserve until required.
21

To serve: reheat the soup until piping hot.
22

Blend in the rouille.
23

Divide into bowls and serve with more rouille, grated gruyere cheese and garlic croutons.