Fish Soup With Summer Vegetables And Rouille

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	125g / 4.4oz	Thinly-sliced onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Thinly-sliced fennel
6		Baby artichokes - trimmed, halved
		Zest of one medium orange
8 cups	1896ml	Fish stock
4 1/2 cups	281g / 9.9oz	Chopped peeled seeded fresh tomatoes
1/2 lb	227g / 8oz	Swiss Chard - thinly sliced
1 lb	454g / 16oz	Baby new or red potatoes - quartered
3 lbs	1362g / 48oz	Firm white fish - cut into 2" pieces
		(such as daurade, sole, bass, grouper,
		Pollack, etc.)
1/2 cup	73g / 2.6oz	Finely-chopped parsley
12		Toasted French bread rounds - (2" rounds and 1/4" thick)
		Rouille
1		Red pepper - roasted, peeled
2		Garlic cloves
1		White bread - torn into pieces
1		Egg yolk
1 tablespoon	15ml	Dijon mustard
		Juice of 1 lemon
3/4 cup	177ml	Olive oil - (to 1 cup)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large saucepan or Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 4 minutes. Add the fennel. Season with salt and pepper. Continue to saute for 4 minutes.

Add the artichokes, orange zest and fish stock. Bring to a boil, reduce to a simmer and cook for 20 minutes. Add the tomatoes, Swiss chard and potatoes. Simmer for 10 minutes.

Season the fish with salt and pepper. Lay the fish in the simmering liquid. Cook for 5 minutes, or until the fish is flaky. Stir in the parsley.

For the Rouille: In a food processor, combine all of the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper. (Makes about 1 1/2 cups)

To serve, lay a couple of the croutons in the center of each serving bowl. Ladle the soup over the croutons. Drizzle the Rouille over each serving. Serve immediately.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C45) - from the TV FOOD - NETWORK

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