Rouille and Fish Soup

A delicious fish recipe for any occasion!

Rouille:

Grind chili, paradeis pulp, cooked egg yolk and the cooked earth apple in a mortar to a paste. Cut the garlic and mix it with the mustard and the raw egg yolk, following to the paste form. Pour in the olive oil and whisk to form an emulsion. Add a tbsp of the soup and whisk until smooth.

Fish soup:

Saute the onion and leek in the olive oil until soft. Add the garlic cloves cut into small pieces.

Cut the fish into small pieces and sauté. Add the paradeis pulp. Now add the tomato quarters. Add the bay leaf spice and the fennel seeds. Pour in hot water until everything is covered. Close the pot and simmer on low heat for 15-20 minutes.

At the end add the saffron.

Serve:

Put the soup in a suitable bowl. Spread the toasted bread with the rouille sauce and float it on the soup.

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