How to make it

  • In a deep heavy bottom stock pot, heat the oil and wilt the vegetables, leeks, garlic, fennel and celery.
  • Add the red wine and stock, bring to a gentle simmer.
  • Add tomatoes, including the tomato and chiles.
  • Tie the lemon rind, orange rind and parsley stems together with a long piece of twine. Tie the other end of the twine to the a handle on the pot, so you can fish it out easily later on.
  • Add the bay leaf, salt and pepper.
  • Simmer another 20 minutes or so.
  • Ten minutes before you want to eat, layer the shrimp first,, the lobster tails (if you have them) and then the fish chunks.
  • Cover and simmer on low until the fish and shrimp are opaque.
  • Pull out the bay leaf and the rind and parsley stems and discard.
  • Keep the broth warm and covered.
  • Make the rouille by blending the fire roasted pepper in a blender or processor, adding the garlic cloves, saffron and wine, along with the hot sauce and finally the mayonnaise. Blend til smooth.
  • Serve soup in large soup bowls, topped with a large toast spread with rouille and a garnish of fresh basil leaves.
  • Alternate serving suggestions, soup in a deep large soup bowl, top a sprig of basil and with a large spoonful of rouille to be stirred into the broth; have the fresh and untoasted on the side. Tear the piece of bread in chunks for dipping.

Reviews & Comments 2

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  • merlin 9 years ago
    This sounds like Paris in the Spring. But I can't afford Paris, but perhaps the soup. Thanks Notcho.
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  • jo_jo_ba 10 years ago
    Ooh Yummy! I'll have to skip the rouille (can't have any fat or eggs)but the soup sounds divine! Thanks!
    Was this review helpful? Yes Flag

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