Preparation time: 45 minutes
Cooking time: 40 minutes
1,5 kg fresh rock fish (gutted and cut into parts): Scorpio fish, weaver, whiting, gurnard, conger eel
1 litre (4 cups) dry white wine
3 onions, finely sliced
1 leek cut lengthways into quarters
100 g (3.5 oz) celery sticks cut lengthways into strips
100 g (3.5 oz) turnip cut into small wedges
100 g (3.5 oz) fennel bulb, cut into 6-8 wedges
300 g (10 oz) tomatoes skinned
2 young bay leaves shredded finely
Leaves from 1 sprig of thyme, chopped
1 dl (1/2 cup) extra virgin olive oil
2 tablespoons tomato concentrate
6 cloves of garlic, sliced thinly
1 dose of saffron
Salt, pepper, coarse salt and ground pepper
• Heat the olive oil in a pan, add the onions, and cook on a low heat until softened. Add the celery, turnip, fennel and leek. Cook over low heat until vegetables are softened. Add the well drained fish cut into pieces and cook over low heat for a few minutes again.
• Add the peeled tomatoes, the tomato concentrate, the crushed garlic, the saffron and the bay leaves and thyme. Season with coarse salt and ground pepper.
• Moisten with the dry white wine and 2 litres (8 cups) of water.
• Bring rapidly to the boil and leave to simmer for 30 to 40 minutes.
• Remove the big fish bones.
• Put the soup through a vegetable mill, then in a mixer to get a creamy puree.
• Bring back to the boil and season again if necessary.
• Serve the soup with rouille and grated cheese.
• Preparation of the rouille: add, according to taste, tomato concentrate and harissa to any regular mayonnaise.
*Those who prefer a ready- made soup can order our Montignac Fish Soup via our online Shop. This exceptional soup is made by traditional methods on Yeu Island, a small French island located 17 km away from the Atlantic coast of Vendée (France). This soup is only made of fish, vegetal ingredients and spices.