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Provencal Fish Soup with Saffron Rouille

Name: Provencal Fish Soup with Saffron Rouille
Cuisine: french
Ingredients: 4 medium leeks (white and pale green parts only), chopped; 1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped; 3 medium carrots, chopped; 2 large celery ribs, chopped; 4 large garlic cloves, finely chopped; 1/3 cup extra-virgin olive oil; 1 tablespoon herbes de Provence; 2 California or 4 Turkish bay leaves; 1/4 teaspoon cayenne; 1/8 teaspoon crumbled saffron threads; 5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well; 5 medium tomatoes, chopped (4 cups); 2 cups dry white wine; 4 (3- by 1-inch) strips fresh orange zest; 6 cups water; 3 tablespoons tomato paste; 1 baguette, cut into 3/4-inch-thick slices; Equipment: a food mill fitted with medium disk; Accompaniment: saffron rouille

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Ingredients

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directions

1.
Wash leeks .
2.
Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
3.
While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
4.
Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
5.
Preheat oven to 350°F with rack in middle.
6.
Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
7.
Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
8.
Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.

Recipes sourced from Epicurious.com.

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