Ingredients

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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • merlin 6 years ago
    This sounds like Paris in the Spring. But I can't afford Paris, but perhaps the soup. Thanks Notcho.
    Was this review helpful? Yes Flag
  • jo_jo_ba 6 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

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes