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Le Chaudron recipe

Soupe de poisson

Provençal rockfish soup with rouille

⏱ 90 minServes 6Hard280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 1.5 kg (3.3 lb)mixed rockfishred mullet, weever, gurnard
  • 500 g (18 oz)whole shrimp
  • 300 g (11 oz)bouchot mussels
  • 3yellow onions
  • 1fennel
  • 1leek
  • 6 clovesgarlic
  • 400 g (14 oz)canned peeled tomatoes
  • 200 ml (¾ cup)dry white wine
  • 1 pinchsaffron threads
  • 1bouquet garnithyme, bay leaf, parsley, fennel
  • 100 ml (½ cup)extra-virgin olive oil
  • 1 tsppaprika
  • 1dried orange peel
  • 1baguette
  • 100 g (3½ oz)grated Gruyère
  • 1 jarrouille
  • 2 L (8⅓ cups)water
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 1.5 kg (3.3 lb) mixed rockfish red mullet, weever, gurnard
  • 500 g (18 oz) whole shrimp
  • 300 g (11 oz) bouchot mussels
  • 3 yellow onions
  • 1 fennel
  • 1 leek
  • 6 cloves garlic
  • 400 g (14 oz) canned peeled tomatoes
  • 200 ml (¾ cup) dry white wine
  • 1 pinch saffron threads
  • 1 bouquet garni thyme, bay leaf, parsley, fennel
  • 100 ml (½ cup) extra-virgin olive oil
  • 1 tsp paprika
  • 1 dried orange peel
  • 1 baguette
  • 100 g (3½ oz) grated Gruyère
  • 1 jar rouille
  • 2 L (8⅓ cups) water
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very large pot (8 L / 8 qt)1 fine-mesh chinois strainer1 immersion blender1 chef’s knife1 large wooden spoonBlack peppercorns

03 — Method

  1. Gut, scale and rinse the 1.5 kg (3.3 lb) of fish. Cut into large chunks, keeping the bones and heads — that’s where the flavor is.
  2. Steep the saffron in 50 ml (3½ tbsp) of warm water for 15 minutes.
  3. Roughly slice the 3 onions. Slice the leek, white and a little green. Cut the fennel into thick slices. Remove the germ from the 6 garlic cloves and crush them.
  4. Heat 80 ml (⅓ cup) of olive oil in the very large pot and cook the onions, leek and fennel over medium heat for 10 minutes until soft and lightly caramelized.
  5. Add the fish, shrimp, garlic, orange peel and crushed tomatoes and cook over high heat for 10 minutes, stirring often.
  6. Sprinkle with paprika and stir in the tomato paste. Deglaze with the white wine and reduce for 3 minutes. Add the 2 L (2 qt) of boiling water, the saffron water and bouquet garni. Simmer for 45 minutes.
  7. The long simmer draws out the gelatin from the bones and gives the soup its body. Season generously.
  8. Strain through a fine sieve, pressing hard with a wooden spoon. Return to a simmer, add the mussels and cook 5 minutes until they open. Serve with toasted croutons, rouille and grated Gruyère.

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CategoryMain dishes