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.