| 6-8 lb lean fish |
chop |
Cook fish in hot soup just before serving. Pour soup over fish in bowls. |
| fish stock |
| 1/4 lb onions |
chop |
|
Cook slowly 5 minutes or until tender |
|
Strain soup |
| 3oz leek |
chop |
| 1/4 pt olive oil |
|
| 4 cloves garlic |
crush |
Stir in, cook over moderate heat 5 minutes |
| small tin tomatoes |
|
| 3 1/2 pt water |
|
Cook uncovered, at a moderate boil, 30 minutes |
| 6 parsley sprigs |
| 1 bay leaf |
| 1/2 teaspoon thyme |
| 1/8 teaspoon fennel |
| pinch saffron |
| 2 inch piece orange peel |
| 1/8 teaspoon pepper |
| 1 teaspoon salt |
| 3-4 lb fish trimmings |
| 1 potato |
|
|
Reserve potato and 3 tablespoons of soup |
Mash |
Serve separately |
| rouille |
| 1oz tinned pimento |
|
| 1 teaspoon tabasco |
|
| 4 cloves garlic |
|
| 1 teaspoon basil |
|
Add gradually |
| 4 tablespoons olive oil |
|