Recipe courtesy of Pilar Sanchez
Show: Melting Pot
Save Recipe Print
1 hr 40 min
1 hr 10 min
30 min
4 servings


For the garnish:


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.


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.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Soft Shell Crab Salad with a Fennel Bouillabaise Vinaigrette

Recipe courtesy of John Tesar

Browse Reviews By Keyword

          Latest Stories