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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 :

Serves 6 :
1 onion
1 carrot (100g)
½ leek (75g)
½ fennel bulb (100g)
1 garlic clove
1 vegetable stock cube
2 ripe tomatoes
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
1 small red chilli
2 egg yolks
1 pinch saffron
1 tbsp mustard
200 ml vegetable oil
1 tbsp tomato puree
salt, pepper
1Cut the onion, carrot, leek and fennel into small pieces.
2Place the vegetables in the metal bowl and add the garlic, vegetable stock cube,
tomatoes (quartered), salt, pepper, mixed herb blend, 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 CREAMED SOUP programme 1 minute/speed 18
(without heating).
5Serve the soup piping hot with croutons and the rouille sauce.
1Fit the food processing bowl; install the mini bowl and mini blade. Add the garlic
cloves and the red chilli, seeded. Run the FOOD PROCESSOR programme
30 seconds
, until blended.
2If necessary, push the mixture down using a spatula*. Add the egg yolks, saffron,
mustard, and season with salt and pepper. Restart the FOOD PROCESSOR programme
1 minute,
adding the oil in a thin stream through the feed tube, then add the tomato
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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Product used


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