Fish Soup From Provence – Soupe De Poisson

Sauté finely chopped onion, garlic and the white part of the leek in hot oil in a large soup pot. Add the precisely cleaned and gutted fish and the chopped tomatoes and sauté them as well. Saute for about 10 min, stirring occasionally, in their own juices. Add the saffron, water, bouquet of herbs, salt and pepper. Simmer the soup without a lid for about 30-40 min until hearty, allowing a little liquid to evaporate. Pass the soup through the vegetable mill (Flotte Lotte). Serve in a tureen.

Serve with thin slices of stale baguette and rouille, a kind of spicy mayo. For this, beat the egg yolks, mustard and cayenne pepper with a mixer until thick and creamy and add the oil gradually. Stir constantly until a thick, glossy mayo is formed. Season with salt, pepper and juice of one lemon.

Each guest spreads it on as many slices of bread as he likes, puts them in his soup plate and pours steaming hot fish soup on top. Finally, grated cheese is sprinkled on top to taste.

It really doesn’t look spectacular, on the contrary. But it tastes amazingly delicious. Provided that you have the appropriate selection of spicy rock fish to give the soup its typical flavor. Fish for which there is often not even a German name, because they are not known in this country. The fishmongers in the south of France offer the r

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