French · Starter
Fish Soup
The Marseille harbour classic — whole rockfish blended bones-and-all then passed, with saffron rouille rafts; deeply savoury and sunset-orange
- Prep
- 30 min
- Cook
- 60 min
- Serves
- 8
Ingredients
- Mixed small rockfish / soup fish, gutted — 1.5 kg
- Olive oil — 60 ml
- Onion, sliced — 200 g
- Fennel, sliced — 150 g
- Leek, sliced — 100 g
- Garlic — 20 g
- Tomatoes, chopped — 400 g
- Tomato paste — 40 g
- Saffron — 0.4 g
- Orange zest — 1 strip
- Water — 2.2 L
- Baguette — 150 g
- Gruyère, grated — 100 g
- Rouille: egg yolk 20 g, garlic 8 g, saffron 0.1 g, cayenne 0.5 g, olive oil 150 ml, cooked potato 40 g, salt 3 g
- Fine salt — 10 g
Method
- Sweat onion, fennel, leek and garlic in oil 8 min. Add tomato paste; cook 2 min.
- Add fish, tomatoes, saffron, orange zest and water; boil, then simmer 40 min, crushing the fish down at 20 min.
- Remove zest. Blend everything — bones included — in batches, 2 min per batch.
- Pass through a moulin then a chinois, pressing hard; season with salt.
- Rouille: pound garlic, saffron, cayenne and potato; whisk in yolk, then oil drop by drop to a stiff paste; season.
- Slice and toast baguette croutons at 180 °C, 8 min.
- Serve soup at 85 °C; guests spread rouille on croutons, float them, and shower with Gruyère.