• DIFFICULTY: MED
  • 45 MINS

Ingredients

Serves: 2
For the Stock:
Note: You don’t need to make your own stock; a supermarket version will do. Enhance it by adding garlic, chili, prawn shells, tomato puree, and simmering for a few minutes.
  • 250g flat fish bones
  • 2 cloves garlic
  • 1 teaspoon paprika
  • A pinch of chili flakes
  • 1 onion, peeled and roughly chopped
  • 1 tablespoon good tinned tomatoes
  • Olive oil
  • A pinch of fennel seeds
  • A splash of white wine
  • Water
For the Croutons:
  • Thin slices of baguette
  • Olive oil
  • Salt and pepper
For the Rouille:
  • 1 egg yolk
  • 1 clove of garlic
  • 1 teaspoon smoked paprika
  • ½ teaspoon harissa paste
  • 2 anchovies
  • Juice of half a lemon
  • Olive oil (enough to make a thick emulsion)
TO FINISH SOUP:
  • 150g fish pieces (e.g., grey mullet, mussels, cockles, cod, bass, plaice, gurnard)
  • Flour (for dusting fish)
  • Finely grated hard cheese
  • Chopped parsley
  • Light olive oil

Tim's Turbot, Crunchy Crumb and Green Butter

This super simple, spicy soup is like a turbo-charged Bouillabaisse. While less refined than the delicate saffron and fish soup beloved of the Côte d’Azur, this version offers a deeper complexity of flavor. Feel free to use whatever fish pieces, bones, trimmings, and shells you have on hand.

Instructions

For the Stock:

  1. Fry the fish bones in olive oil in a large pan.
  2. Add the vegetables and spices, cooking for 4-5 minutes to intensify flavors.
  3. Add the wine and cook for 2 minutes.
  4. Add enough water to just cover the bones and simmer for 1 hour.
  5. Strain the stock and reserve the liquid.

For the Croutons:

  1. Sprinkle the bread slices with olive oil, salt, and pepper.
  2. Bake on a baking sheet until golden brown.

For the Rouille:

  1. Place all ingredients except the oil in a blender and blend.
  2. Drizzle in olive oil until a thick emulsion forms.
  3. Adjust seasoning to taste.

To Finish the Soup:

  1. Season the fish pieces and dust with flour (except shellfish).
  2. Heat light olive oil in a trusted frying pan.
  3. Cook the fish skin-side down until half cooked.
  4. Add enough stock to just cover the fish and add any shellfish. Simmer until the shellfish open.
  5. Reduce heat and add a dessert spoonful of rouille, swirling to mix.
  6. Ladle the soup into bowls, add croutons, cheese, more rouille, and a sprinkle of parsley.

Enjoy this flavorful and hearty fish soup!

 
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