French · Dinner
Fish Soup with Cheese Toast
A French bistro fish soup made from white fish fillet simmered with fennel, leek, tomato, garlic and saffron in fish stock, finished with a splash of dry white wine and a drizzle of rouille-style aioli, served with a Gruyere-topped toasted baguette slice on the side.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
432Calories
38.2gProtein
19.8gFat
21.4gCarbs
5.4gSugar
3.1gFiber
980mgSodium
128mgChol
5.9gSat Fat
980mgPotassium
195mgCalcium
2.6mgIron
2.8mcgVitamin B12
14mgVitamin C
protein-rich
low-carb
low-calorie
gluten-free-adaptable
mediterranean
all-time-classics
Instructions
1
Prep
Slice the fennel and leek thinly, mince the garlic, cut the fish into chunks, and grate the Gruyere cheese.
2
Heat olive oil in a medium saucepan over medium heat and sweat the fennel, leek, and garlic for 5 minutes until softened and translucent.
3
Stir saffron threads into the vegetables and cook over medium heat for 30 seconds until fragrant and the oil turns golden.
4
Pour white wine into the saucepan and simmer over medium heat for 1 minute until it reduces by half and the alcohol smell fades.
5
Add fish stock and tomato to the saucepan, bring to a gentle simmer over medium-low heat, and cook for 10 minutes until the broth thickens slightly.
6
Slide the fish chunks into the simmering broth and poach over low heat for 5 minutes until opaque and flaking easily.
7
Toast the baguette slice under a grill on medium-high heat for 2 minutes until lightly golden, then scatter the Gruyere on top.
8
Melt the cheese under the grill for 1 minute over medium-high heat until bubbling and browned at the edges.
9
Ladle the soup into a bowl, swirl in the cayenne mayonnaise, float the cheese toast on top, and scatter the parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 cup100g fennel bulb
- 1/2 cup50g leek, white part only
- 4 cloves4 cloves garlic
- 2 pinch2 pinch saffron threads
- 2 cup480ml fish stock
- 1/2 cup120ml canned crushed tomato
- 4 tbsp4 tbsp dry white wine
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 22 small slice baguette (50g)
- 2 tbsp14g Gruyere cheese
- 2 tsp2 tsp mayonnaise mixed with a pinch of cayenne
- 2 tsp2 tsp parsley
