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🍽️ French Fish Soup with Rouille

713 kcal · 30 min · 4 servings

Ingredients

• 300 g Mussel (e.g. blue or Venus mussels)
• Salt
• 1 Onion
• 1 Stalk Celery
• 1 Bulb Fennel
• 2 tbsp Olive oil
• 2 tbsp Noilly Prat
• 800 ml Fish stock
• 4 Spring onions
• 150 g Cocktail tomatoes
• 1 Clove of garlic
• 2 Sprigs Thyme
• 1 pinch Saffron powder
• 1 tsp Fennel seeds
• 8 Shrimp (peeled, deveined)
• 500 g Fish fillet (skinless; e.g. red mullet, sole, monkfish, dorade...)
• 1 pinch Saffron powder
• 1 Clove of garlic
• 200 g Crème fraîche
• 3 tbsp Olive oil
• Salt
• 8 Slices Baguette
• 2 tbsp Olive oil

Instructions

1. 1. Scrub the mussels clean under cold, running water.
2. 2. Discard any mussels that are already open.
3. 3. Cook the remaining mussels in barely covered boiling salted water for two to three minutes.
4. 4. Remove the mussels from the pot as soon as their shells have opened.
5. 5. Discard any mussels that remain closed after cooking.
6. 6. Strain the cooking liquid through a sieve and let the mussels drain.
7. 7. Carefully remove the mussel meat from the shells.
8. 8. Peel the onion and dice it finely.
9. 9. Trim and wash the celery and fennel.
10. 10. Slice the celery and cut the fennel into strips.
11. 11. Heat the oil in a pot.
12. 12. Sauté the prepared vegetables in the hot oil.
13. 13. Deglaze the vegetables with Noilly Prat.
14. 14. Add the fish stock.
15. 15. Let the soup simmer gently for ten to fifteen minutes.
16. 16. Trim and wash the spring onions.
17. 17. Slice the spring onions diagonally into rings.
18. 18. Wash the tomatoes and cut them into quarters.
19. 19. Peel the garlic and chop it finely.
20. 20. Wash the thyme and shake it dry.
21. 21. Add the spring onions, tomatoes, garlic, thyme, saffron, and fennel seeds to the soup.
22. 22. Bring the soup back to a boil.
23. 23. Rinse the prawns under cold water.
24. 24. Cut the fish fillets into cubes.
25. 25. Add the prawns, fish cubes, and mussel meat to the soup.
26. 26. Let the ingredients steep in the hot soup for two to three minutes.
27. 27. Remove the thyme sprigs from the soup.
28. 28. Mix the saffron with some warm broth.
29. 29. Peel a garlic clove and chop it finely.
30. 30. Mix the garlic, saffron broth, Creme Fraiche, and oil to make a rouille.
31. 31. Season the rouille with salt.
32. 32. Bake the baguette slices in the oven until golden yellow.
33. 33. Drizzle the warm slices with oil.
34. 34. Spread the slices generously with the rouille.
35. 35. Fill the finished soup into bowls.
36. 36. Serve the soup with the rouille baguette slices.

Nutrition per serving

• kcal: 713
• Protein: 58 g · Fett/Fat: 38 g · Carbs: 30 g