SHELLFISH SOUP FROM SOUTH OF FRANCE

Shellfish soup from south of France. Tomatoes, orange and saffron gives this soup a taste of France. Served with rouille and freshly baked bread and you will have nice a soup to enjoy with friends.

Recipe courtesy Seafood from Norway

Serves: 4

Prep and cooking time: 30-40 minutes

Skill level: Medium

Ingredients

250g cod fillets, skinned and pin-boned
250g salmon fillet, skinned and deboned
2 tomatoes
3 cloves of garlic
2 oranges
0.5g saffron
2 tbsp tomato puree
800ml shellfish stock
1.5 pcs fennel, fresh
Olive oil

Rouille

2 cloves of garlic
Half a red chili pepper
2 egg yolks
2tbsp lemon juice
150ml  olive oil

Serve with wholemeal bread

Method

• Dice cod and salmon.
• Slice tomato and fennel and finely chop garlic.
•  Zest and juice orange.
•  Fry tomato, fennel, garlic, orange peel and saffron in a casserole with oil.
•  Add tomato purée and shellfish stock.
•  Boil the soup until the vegetables are tender and smooth the soup using a hand blender.
•  Season with orange juice.
• Fry the cod and the salmon in oil and add it to the soup.

Rouille

• Rinse and finely chop garlic and chili.
• Mix egg yolk with lemon juice, and add garlic and chili.
• Whisk the oil into the mix carefully, drop by drop, until it thickens.

Serve the soup with a spoon of rouille on top, and bread on the side.

Tip: You can also use mayonnaise seasoned with garlic, chili and lemon juice as an alternative to rouille.

Source