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Heart Health
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Mediterranean Fish Soup with Garlicky Potato Rouille
Artichoke Café
POTATO ROUILLE:
1 medium Yukon Gold potato, peeled and cut into 1" cubes
16 garlic cloves, minced
1 cup extra-virgin olive oil, plus more for brushing
Salt
1/4 teaspoon cayenne pepper
SOUP:
1/2 cup extra-virgin olive oil
2 large leeks, white and tender green parts only, halved lengthwise and cut into 1" pieces
1 large yellow onion, finely chopped
1 celery rib, cut into 1/2" pieces
1 fennel bulb, halved, cored and cut into 1/2" pieces
6 garlic cloves, halved
1/2 tablespoon coarsely ground black pepper
1/2 tablespoon ground fennel seeds
1/2 tablespoon sweet paprika
1/2 teaspoon crumbled saffron threads
3 tablespoons tomato paste
1 cup dry white wine
2 quarts fish stock or 1 quart canned clam juice diluted with 1 quart water
12 thyme sprigs, tied in a bundle with kitchen string
Freshly ground pepper
1 1/2 pounds monkfish or other meaty white fish, filmy outer skin removed, cut into 1" pieces
1 pound skinless cod fillet, cut into 1" pieces
1 pound tuna, cut into 1" pieces
1) In a medium saucepan of boiling, salted water, cook the potato cubes until tender, about 15 minutes. Drain, reserving 2 tablespoons of the potato cooking water. Transfer the potato cubes to a medium bowl. Add the reserved potato water and the minced garlic and mash until smooth. Whisk in 1 cup of the olive oil in a thin stream until the rouille is creamy. Season the rouille with salt and cayenne (this can be easily done in a small food processor bowl). 2) Preheat the oven to 350°. In a large, heavy-bottomed soup pot, heat the remaining cup of olive oil until simmering. Add the leeks, onion, celery, fennel bulb and the halved garlic cloves and cook over high heat. Stirring frequently, until the vegetables are softened and lightly browned, about 9 minutes. Add the coarsely ground pepper, ground fennel, paprika, crumbled saffron and tomato paste and cook until fragrant, about 1 minute. Add the wine to the soup pot and cook until it is nearly evaporated, about 8 minutes. 3) Add the fish stock and thyme bundle to the pot and bring the soup to a boil.
Season with salt and pepper and simmer for 10 minutes. Add the monkfish, cod and tuna and simmer the soup until the fish is cooked through, about 8 minutes. Do not over cook. If you are serving later, wait until just before serving before you add the fish or only cook for 4 minutes and then finish cooking while reheating.
GARNISH:
1 small baguette, thinly sliced
Pinch of oregano
1/2 cup freshly grated Parmesan cheese
1) Preheat oven to 350°. 2) Arrange the baguette slices on a baking sheet. Brush the slices all over with olive oil and sprinkle on one side with oregano. Toast the baguette slices for about 5 minutes, or until the toasts are crisp and lightly golden. 3) Rub the toasts with fresh peeled garlic cloves.
SERVE: Ladle the fish soup into deep bowls and stir some of the rouille into each. Serve the garlicky croutons, the Parmesan cheese and the remaining rouille on the side.
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