Fish soup with olive oil from Haute-Provence PDO
Ingredients
For
6
personnes
- 2 kilos of rockfish
- About twenty favouilles (crabs) – optional
- 3 cloves of garlic
- 2 bay leaves
- 3 tablespoons of olive oil from Haute-Provence PDO
- 3 measures of saffron
- 1 onion
- 2 carrots
- 1 fennel bulb
- 2 leek whites
- 4 lovely, ripe tomatoes (or tomato purée)
- 1 glass of white wine
- 1 sprig of thyme
- A few sprigs of parsley
- Espelette chilli PDO
- Salt, pepper
- Optional: half a small glass of pastis
For "rust":
- 3 cloves of garlic
- 2 fresh red chillies
- 100 g of sandwich bread
- 20 cl of olive oil from Haute-Provence PDO
- 4 pinches of ground saffron
Tip
A dish to enjoy all year round!Choose an PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple.Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence,PDO olive oil from Nîmes, a French olive oil from the Picholine variety, Petit Ribier, Aglandau, Salonenque…
Instructions
- Prepare the rouille: peel the garlic cloves and chop them roughly. Wash the chillies and cut them in half; remove the seeds and stalks, then roughly chop the flesh. Place it in the bowl of a food processor with the garlic, saffron and coarse salt. Blend until smooth. Crumble in the breadcrumbs, then blend again. Finally, drizzle in the Haute-Provence olive oil PDO, whilst continuing to blend, until you have a thick, fragrant sauce with a rust-coloured hue.
- Peel, wash and chop the onion, leeks, carrots and fennel into pieces. Chop the tomatoes into pieces and set them aside. Crush the garlic and set it aside.
- In a large casserole dish, gently fry the chopped onion, leeks, carrots and fennel in olive oil (without letting them brown). Add the fish and the periwinkles, and stir for 3 minutes. Pour in the white wine.
- Add the chopped tomatoes, garlic, bay leaf, thyme, parsley, Espelette pepper to taste (and pastis, if you like) and cover with water (not too much water – just enough to cover the ingredients; it’s better to add more if the mixture is too thick). Season with salt and pepper.
- Leave to cook over a medium heat for 30 to 40 minutes.
- The fish must come away completely. Next, take a new saucepan and a food mill, and pass the fish and stock through the mill, discarding the bones and any remaining shells as you go. Strain your soup through a fine sieve if you can still feel any impurities.
- Toast some bread. Serve the soup with rouille and the toasted bread.
Tip
A dish to enjoy all year round!Choose an PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple.Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence,PDO olive oil from Nîmes, a French olive oil from the Picholine variety, Petit Ribier, Aglandau, Salonenque…
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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