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Fish soup

with rouille sauce

Fish soup Cook Expert

Preparation : 20 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
Rating :
 3 rates
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Programmes : accessories :

for Serves 6 :
1 onion
1 carrot (100g)
½ leek (75g)
½ fennel bulb (100g)
1 -2 garlic cloves, germ removed
1 vegetable stock cube
2 ripe tomatoes, peeled,
seeded and quartered
1 tsp salt and 5 peppercorn blend
1 tsp mixed berbs blend
1 tbsp Pastis (anised-flavoured spirit)
1 tsp powdered fish stock
750 ml water
1 kg unsmoked fish
(scorpionfish, sea bream, gurnard, coalfish…),
deboned, skinned and cut into pieces
70 g tomato puree
2 tsp olive oil
2 cloves garlic, germ removed
1 small red chilli, halved and seeded
2 egg yolks
1 pinch saffron
1 tbsp mustard
200 ml vegetable oil
1 tbsp tomato puree
salt, pepper
1Prepare the rouille sauce. Then, peel and quarter the onion. Wash, peel and chop the carrot. Wash the leek and fennel and cut into small pieces.
2Place the vegetables in the metal bowl and add the garlic, vegetable stock cube, tomatoes, salt, pepper, herbes de Provence, pastis, fish stock powder and water.
3Close the lid and start the CREAMED SOUP programme.
4Halfway through the cooking time press Stop, add the fish, saffron, tomato puree and olive oil to the bowl. Restart the programme by pressing Auto. At the end of the programme, restart the machine (without heating) for 1 minute/speed 18.
5Serve the soup piping hot with croutons and the rouille sauce.
1Fit the food processing bowl and install the mini bowl and mini blade.
2Add the garlic cloves and the red chilli. Run the FOOD PROCESSOR programme for about 30 seconds until blended. If necessary, push the mixture down using a spatula.
3Add the egg yolks, saffron, mustard, and season with salt and pepper. Restart the programme for 1 minute, adding the oil in a thin stream through the opening, then add the tomato puree.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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Use olive oil rather than vegetable oil for the rouille sauce.