AuthorFoodiesh EditorDifficultyBeginnerScale the fish, gut them, rinse them, and blot them. Wash the tomatoes and cut them into quarters. Peel the onion, slice it, and the leek white. Peel the garlic cloves and chop them coarsely. Wash the bell pepper and cut it into thin strips.
Heat the oil in a large casserole and brown the onion, garlic, leek, and bell pepper. Then add the tomatoes, fennel, thyme, bay leaf, parsley, saffron, and fish. Add salt and pepper. Mix for 2 minutes, then cover and cook for 10 minutes on low heat. Then pour 2 liters of boiling water, cover, and let cook for 20 minutes over low heat.
Prepare the rust: peel the garlic cloves and chop them coarsely. Wash the peppers and cut them in half; remove the seeds and stalk, coarsely chop the pulp. Put it in the bowl of a food processor with the garlic, saffron, and coarse salt. Blend until an ointment is formed. Crumble in the breadcrumbs and mix again. Finally, drizzle the oil over the bread crumbs and blend until you obtain a thick, fragrant, rust-colored sauce.
When the soup is cooked, strain it through a sieve, pressing well to extract all the juice from the fish. Rinse the pot and pour the soup back into it, straining it. Reheat it over low heat. Pour the soup into a soup tureen and serve at the table immediately, with the rust on the side. Spread the slices of toasted bread on them before plunging them into the soup.
Ingredients
Directions
Scale the fish, gut them, rinse them, and blot them. Wash the tomatoes and cut them into quarters. Peel the onion, slice it, and the leek white. Peel the garlic cloves and chop them coarsely. Wash the bell pepper and cut it into thin strips.
Heat the oil in a large casserole and brown the onion, garlic, leek, and bell pepper. Then add the tomatoes, fennel, thyme, bay leaf, parsley, saffron, and fish. Add salt and pepper. Mix for 2 minutes, then cover and cook for 10 minutes on low heat. Then pour 2 liters of boiling water, cover, and let cook for 20 minutes over low heat.
Prepare the rust: peel the garlic cloves and chop them coarsely. Wash the peppers and cut them in half; remove the seeds and stalk, coarsely chop the pulp. Put it in the bowl of a food processor with the garlic, saffron, and coarse salt. Blend until an ointment is formed. Crumble in the breadcrumbs and mix again. Finally, drizzle the oil over the bread crumbs and blend until you obtain a thick, fragrant, rust-colored sauce.
When the soup is cooked, strain it through a sieve, pressing well to extract all the juice from the fish. Rinse the pot and pour the soup back into it, straining it. Reheat it over low heat. Pour the soup into a soup tureen and serve at the table immediately, with the rust on the side. Spread the slices of toasted bread on them before plunging them into the soup.