Jul 13 2026
Restaurants›Pyrénées›Soupe De Poissons Méditerranéenne, Aïoli, Rouille Et Croûtons Recipe

Soupe De Poissons Méditerranéenne, Aïoli, Rouille Et Croûtons Recipe

Inspired by Pyrénées
Time1h
Serves4

Mediterranean fish soup, rouille, garlic mayonnaise and croutons

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Ingredients

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Soup Base

Aïoli

Rouille

Croutons

Method

Soup Preparation

  1. 1

    Sauté the Vegetables

    In a large pot, heat the olive oil over medium heat. Add the diced onion, leek, and minced garlic. Sauté until the vegetables are soft and translucent.

  2. 2

    Add Tomatoes and Fennel

    Stir in the diced tomatoes and fennel, cooking for an additional 5 minutes.

  3. 3

    Add Stock and Seasonings

    Pour in the fish stock, add the saffron, salt, and black pepper. Bring to a simmer.

  4. 4

    Add Fish

    Add the assorted fish to the pot. Simmer for about 10-15 minutes until the fish is cooked through.

  5. 5

    Finish with Parsley

    Stir in the chopped parsley and remove from heat. Set aside.

Aïoli Preparation

  1. 6

    Mix Aïoli Ingredients

    In a bowl, whisk together the egg yolk, minced garlic, and lemon juice. Gradually add the olive oil while whisking to emulsify. Season with salt to taste.

Rouille Preparation

  1. 7

    Prepare Rouille

    In a blender, combine the minced garlic, roasted red bell pepper, and egg yolk. Blend while slowly adding the olive oil to create a smooth sauce. Season with cayenne pepper and salt.

Crouton Preparation

  1. 8

    Make Croutons

    Preheat the oven to 375°F (190°C). Toss the cubed bread with olive oil and garlic powder. Spread on a baking sheet and bake for 10-15 minutes until golden and crispy.

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