Fish Soup with Tomatoes and Red Pepper-Garlic Sauce

Ingredients for Fish Soup with Tomatoes and Red Pepper-Garlic Sauce

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, finely chopped

• 1 fennel bulb, coarsely chopped

• 1925ml fish stock or bottled clam juice

• 1 cup chopped fresh Italian parsley

• 2 3-inch-long strips orange peel

• 1.4kg ripe tomatoes, peeled, coarsely chopped

• 450g medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds

• 1 large red-skinned potato, quartered

• 1 large pinch of saffron threads

• 1.1kg lingcod fillets, cut into 1 1/2-inch pieces

• 1 red pepper

• 6 tablespoons extra-virgin olive oil

• 3 garlic cloves

• 1 French-bread baguette, cut into 1/4-inch-thick rounds

How to make Fish Soup with Tomatoes and Red Pepper-Garlic Sauce

Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer until potatoes are tender, about 12 minutes. Remove from heat.

Remove quartered potato from soup. Cool slightly. Peel potato; transfer to processor.

Char pepper over gas flame or in grill until blackened on all sides. Enclose pepper in paper bag 10 minutes. Peel and seed pepper. Cool.

Transfer pepper to processor with potato. Add 2 tablespoons oil and garlic. Process until smooth. With machine running, gradually blend in 4 tablespoons oil. Season with salt.

Preheat grill. Arrange bread rounds on baking sheet. Grill until crisp, about 2 minutes. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cool toasts, then store airtight at room temperature. Bring soup to simmer before continuing.)

Add fish to soup. Simmer until fish is just opaque in centre, 5 minutes. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.