Photo: Cala
French fish soup with rouille & gruyère
23 ingredients
Serves 6
openrecipes
A bouillabaisse made with white fish and shellfish trimmings, served with cheese croutes and a garlicky sauce
Estimated Nutrition (whole recipe, rough)
729
Calories
57g
Protein
34g
Fat
50g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Seed | not in our table | 0 |
| Saffron | not in our table | 0 |
| Shellfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 3 onions , chopped
- 3 leeks , sliced
- 1 fennel bulb , chopped
- 1 celery stick, chopped
- 2 garlic cloves , finely chopped
- 500g really ripe tomatoes , chopped
- ¼ tsp fennel seeds
- a good pinch saffron
- a broad strip orange zest
- 1 tbsp tomato purée
- 8 peppercorns
- 1kg fish trimmings and bones, including heads (use white rather than oily fish)
- shellfish trimmings (if the fishmonger has any)
- 450g skinless white fish fillets (such as bream, bass, haddock, mullet, gurnard), cut into chunks
- 3 garlic cloves , roughly chopped
- 2 egg yolks
- ½ tsp cayenne pepper
- 150ml olive oil
- 4 tsp tomato purée
- lemon juice
- Gruyère , grated to serve
- baguette slices, toasted to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes