Fish Soup with rouille, gruyère & croutons

A favourite on the menu at the Waterside Bistro since early days. I like to keep authenticity within my dishes and so garnish with a spicy mayonnaise type sauce called rouille, toasted croutons to spread it on and finely grated Gruyère cheese, although a mature cheddar would work just as well.

 

Ingredients / four tarts:

500g Whole shell on Atlantic prawns

500g Organic salmon (on the bone is fi ne)

500g White fi sh (coley, whiting, pollack)

3 Carrots

3 Onions

3 Celery sticks

1 Fennel bulb

2 Red peppers

3 Garlic cloves

400g Good fl avoured tomatoes (or tinned)

2tbsp Tomato puree

1 each Star anise

3lt Fish stock

1 pinch Cayenne pepper

1 pinch Sa ron pistils

50ml Pastis (you could substitute pernod)

250ml White wine

Thyme, bay, parsley stalks

 

What to do:

Roast the prawns with a splash of oil in the oven until the shells start to colour and you get the wonderful aroma of roasting shellfish. Separately in a large heavy based pan sweat the onion, carrot, fennel, peppers, celery & garlic in a little oil.

Once you have a little colour add in the wine and pastis, then all the other ingredients, fish & prawns. Bring to the boil and simmer for 1 ó hours.

Allow to cool a little then blitz it all up with a hand blender until most of the fish, veg & prawns are blended in.

Push it through a sieve or conical strainer, discarding the solids. Taste & season with salt & pepper, rinse out the sieve and pass again.

 

Rouille

We make a potato based rouille by mixing half mashed potato with mayonnaise & adding a little garlic, saffon & cayenne pepper to taste.