Active Time
45 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 8
© John Kernick

How to Make It

Step 1    

In a medium saucepan of boiling salted water, cook the potato cubes until tender, about 15 minutes. Drain, reserving 2 tablespoons of the potato cooking water. Transfer the potato cubes to a medium bowl. Add the reserved potato water and the minced garlic and mash until smooth. Whisk in 1 cup of the olive oil in a thin stream until the rouille is creamy. Season the rouille with salt and cayenne.

Step 2    

Preheat the oven to 350°. In a large soup pot, heat the remaining 1/2 cup of olive oil until shimmering. Add the leeks, onion, celery, fennel bulb and 6 of the halved garlic cloves and cook over high heat, stirring frequently, until the vegetables are softened and lightly browned, about 9 minutes. Add the coarsely ground pepper, ground fennel, cumin, paprika, crumbled saffron and tomato paste and cook until fragrant, about 1 minute. Add the wine to the soup pot and cook until it is nearly evaporated, about 8 minutes.

Step 3    

Add the fish stock and thyme bundle to the pot and bring the soup to a boil. Season with salt and pepper and simmer for 10 minutes. Add the monkfish, cod and tuna and simmer the soup until the fish is cooked through, about 8 minutes. Discard the thyme bundle.

Step 4    

Meanwhile, arrange the baguette slices on a baking sheet. Brush the slices all over with olive oil and sprinkle on one side with the oregano. Toast the baguette slices for about 5 minutes, or until the toasts are crisp and lightly golden. Rub the toasts with the 2 remaining halved garlic cloves.

Step 5    

Ladle the fish soup into deep bowls and stir some of the rouille into each. Serve the garlicky croutons, the Parmesan cheese and the remaining rouille on the side.

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