My favorite thing to eat in the south of France is Soupe de Poisson…..and since I will be there in a few days, I thought this would make the perfect recipe of the week…..bon apetite!

 

Soup:

3 tablespoon(s)  extra-virgin olive oil

2 large (about 2 pounds) Spanish onions, halved and sliced

2.5 pound(s)ripe tomatoes

4 clove(s) garlic, finely chopped

2 bay leaves

1 teaspoon(s) fennel seeds

1 teaspoon(s) dried thyme leaves

.5 teaspoon(s) salt

.5 teaspoon(s) saffron threads, crushed

.25 teaspoon(s) ground black pepper

2 pound(s) small whole fish (red snapper, sea bass, or trout), dressed

4 cup(s) water

1 cup(s) dry white wine

18 slice(s) (1/2-inch-thick) baguette or French bread

.5 pound(s) skinless fish fillets (monkfish, flounder, or halibut)

.75 cup(s) finely shredded Gruyère cheese

Fresh thyme sprigs (optional)

Rouille:

2 clove(s) garlic, very finely chopped

.25 teaspoon(s) saffron threads

.25 teaspoon(s) ground red pepper

.5 cup(s) mayonnaise

Directions

In 8-quart saucepot, heat oil over medium-high heat. Add onions and sauté until well browned — about 10 minutes. Meanwhile, cut tomatoes in half; squeeze out and discard seeds. Cut tomato halves into 1-inch chunks.

Add tomatoes, garlic, bay leaves, fennel, thyme, salt, saffron, and pepper to onions and sauté until tomatoes soften and release juices — about 5 minutes.

Meanwhile, cut heads off fish and set aside; cut remaining fish across into 1 1/2-inch-wide slices. Add fish heads and slices, the water, and wine to tomato mixture; heat to boiling over high heat, stirring frequently. Reduce heat to medium, cover partially, and cook fish mixture, or soup, 30 minutes.

Prepare the Rouille: In small bowl, with back of spoon, mash into a paste 2 cloves garlic, very finely chopped, 1/4 teaspoon saffron threads, and 1/4 teaspoon ground red pepper. Stir in 1/2 cup mayonnaise until blended. Cover tightly and refrigerate until ready to serve. Toast bread; set aside.

Strain soup, a cup at a time, through a large sieve into 4-quart saucepan, pressing with back of spoon to extract as much liquid from solid ingredients as possible. Discard solids.

Cut fish fillets into 1-inch chunks and add to strained soup. Heat just to boiling over medium-high heat. In blender, puree soup, half at a time, until smooth. Reheat soup over low heat just until hot.

To serve, ladle soup into individual soup bowls. Spread toast with some Rouille. Place 3 slices on top of each soup bowl and sprinkle with grated cheese. Garnish with thyme sprigs, if desired. Serve immediately.