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Provencal Fish Soup With Saffron Rouille

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Provencal Fish Soup With Saffron Rouille

Ingredients

  • 4 medium leeks (white and pale green parts only), chopped
  • 1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped
  • 3 medium carrots, chopped
  • 2 large celery ribs, chopped
  • 4 large garlic cloves, finely chopped
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon herbes de provence
  • 2 california or 4 turkish bay leaves
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon crumbled saffron threads
  • 5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well
  • 5 medium tomatoes, chopped (4 cups)
  • 2 cups dry white wine
  • 4 (3- by 1-inch) strips fresh orange zest
  • 6 cups water
  • 3 tablespoons tomato paste
  • 1 baguette, cut into 3/4-inch-thick slices
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