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🍽️ Quick Sicilian Fish Soup with Rouille

385 kcal · 30 min · 4 servings

Ingredients

• 4 ripe tomatoes (peeled, seeded and chopped small)
• 3 onions (peeled, sliced into rings)
• 700 g mixed fish fillet (as you like: red mullet, sea bass...)
• 4 shrimp (all cut into bite-sized pieces)
• 3 tbsp olive oil
• 1 tsp thyme leaves
• 1 bay leaf
• 1 fish stock
• 1 pinch saffron
• 1 bulb fennel (approx. 200 g; cleaned and cut into thin strips, set some greens aside)
• salt
• pepper (from the mill)
• 1 slice stale white bread
• 2 garlic cloves
• 1 red chili pepper
• 200 ml olive oil

Instructions

1. 1. Heat oil in a pot and sauté the chopped onions until they are soft and translucent.
2. 2. Add the sliced fennel strips and fry them for a few minutes.
3. 3. Add the chopped tomatoes, fish stock, herbs, and spices.
4. 4. Let the soup simmer on low heat for 8 minutes.
5. 5. Season the broth to your taste.
6. 6. Add the fish and shrimp to the soup.
7. 7. Bring the soup to a brief boil until the fish is cooked through.
8. 8. Serve the soup immediately, garnished with fresh fennel fronds.
9. 9. Soak the bread in warm water until it is soft.
10. 10. Peel the garlic and crush it in a mortar together with the deseeded chili pepper to form a paste.
11. 11. Squeeze the soaked bread well and mix it with the garlic-chili mixture.
12. 12. Stir in the oil until the rouille (a spicy garlic mayonnaise) is creamy.
13. 13. Serve the fish soup with the rouille and some bread.

Nutrition per serving

• kcal: 385
• Protein: 33 g · Fett/Fat: 25 g · Carbs: 12 g