Recipe courtesy of Pilar Sanchez
Show: Melting Pot
Save Recipe Print
Total:
1 hr 40 min
Prep:
1 hr 10 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

For the garnish:

Directions

Place the saffron, garlic and fish into a mixing bowl. Drizzle with a little olive oil and toss to coat. Refrigerate for at least 1 hour.

Saute the onion, leek and celery in olive oil until tender. Add the tomatoes, orange zest and fennel seeds and cook for about 5 minutes. Add the fumet and pastis. Bring to a boil and reduce to a simmer. Add the fish and cook until just done. Season with salt and pepper.

To serve, place a baguette slice in the bottom of a serving bowl and top with a spoonful of rouille and a bit of cheese. Top with the fish soup. Garnish with parsley.

To make the rouille, using either a mortar and pestle or a food processor, puree the garlic, egg yolks and cayenne pepper until smooth. Slowly drizzle in the olive oil and whisk to incorporate as you would for a mayonnaise. Season, to taste, with salt.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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