French Fish Soup Recipe

• 2 tbsp Olive Oil
• 2 Leeks (trimmed and sliced)
• 2 Tomatoes (chopped)
• 100 g White Fish Fillet
• 1.3 liters Fish Stock
• 1 Bay Leaf
• 3 Sprigs of Fresh Parsley
• 1 tsp Turmeric
• A pinch of Chili Powder
• Salt (to taste)
• Black Pepper (freshly ground, to taste)
  
  For Rouille
• 3 tbsp Mayonnaise
• 1 Garlic Clove (crushed)
• ½ tsp Tomato Puree
• Few drops of Brandy (optional)
• A pinch of Cayenne Pepper or Chili Powder
• 1 small Baguette
• 2 tbsp Olive Oil
• 50 g Gruyere (grated)

• Take a saucepan and heat olive oil in it.
• Add leeks and cover the pan. Cook gently for 3 minutes, over low heat.
• Add tomatoes and fish fillet. Stir well and cook covered, for another 5 minutes.
• Add fish stock, bay leaf and parsley. Simmer for 20 minutes.
• Remove the bay leaf and pour the soup into a blender or food processor and blend together.
• Transfer the soup back in the pan.
• Add the turmeric and chili powder.
• Season with salt and pepper.
• Mix together mayonnaise, garlic, tomato purée, brandy (if using) and cayenne or chili powder.
• Blend in 1 tablespoon of the fish soup.
• Preheat the grill.
• Cut the baguette into diagonal slices, just under 1 cm thick.
• Brush sparingly with olive oil, and grill for a few seconds, on both sides, until golden.
• Spread them with a little rouille.
• Re-heat the soup gently and serve with the rouille toasts.
• Put the grated Gruyère and any remaining rouille into ramekins or a serving bowl, for everyone to help themselves.