Soupe de Poissons

Ingredients - Serves 6

• Rouille sauce - For serving
• Gruyere cheese - 1/2 cup, grated
• Garlic cloves - 2, halved
• Baguette - 1, sliced
• Salt and pepper - To taste
• Orange zest - 1 teaspoon
• Thyme - 1 teaspoon
• Bay leaf - 1
• Mixed fish fillets - 1 lb, cut into chunks
• Fish stock - 4 cups
• White wine - 1/2 cup
• Tomato paste - 2 tablespoons
• Carrot - 1, diced
• Fennel bulb - 1, thinly sliced
• Garlic - 3 cloves, minced
• Onion - 1, chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, fennel, and carrot. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste and cook for another 2 minutes.
4. Add the white wine and cook until it has evaporated, about 3 minutes.
5. Pour in the fish stock and bring to a simmer.
6. Add the fish fillets, bay leaf, thyme, and orange zest. Season with salt and pepper.
7. Simmer for 30 minutes, or until the fish is cooked through and the flavors have melded together.
8. While the soup is simmering, preheat the broiler.
9. Rub the baguette slices with the halved garlic cloves and place them on a baking sheet.
10. Sprinkle the grated Gruyere cheese over the baguette slices.
11. Broil until the cheese is melted and bubbly, about 2 minutes.
12. Serve the soup hot, topped with the cheesy baguette slices and a dollop of rouille sauce.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 250
• Fat: 8g
• Carbs: 15g
• Protein: 30g
• Sodium: 800mg
• Sugar: 5g