Clear Fish Soup with Toasted Bread

Duration of preparation: 10 min – Duration of preparation: 60 min

The day before the invitation

Peel and dice the onion. Rinse and clean the leek and tomatoes, cut them coarsely. Wash the orange. Peel a strip of peel with a peeler. Use remaining orange for dessert.

Heat oil in a large saucepan. Sauté onion and leek in it. Add tomatoes, culinary herbs, orange peel, fish stock, wine and saffron. Cover and simmer gently over medium heat for half an hour,

For the rouille:

Soak the bread in milk. Cut the chiles lengthwise, remove the seeds, rinse and chop. Peel the garlic, press it through a press.

Grind bread with chiles, garlic, oil and paradeis pulp in a food processor. Season with salt and pepper. Cover and leave to cool.

Pour the soup through a sieve into a saucepan, squeezing the vegetables well. Cover and refrigerate the clear soup.

1 hour before guests arrive:

Heat the clear soup and season to taste. Rinse and dry fish and crab tails. Cut fish into 2-3 cm cubes.

Just before serving the soup:

Cook fish and crayfish tails in soup for 5 minutes at low temperature, toast. Bring to the table with the rouilie to the soup.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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