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Fish Soup with Gruyère Straws and Rouille

A rich seafood soup served with homemade cheesy puff pastry straws and a spicy saffron garlic rouille.

SoupDinnerFishSeafoodFrenchMussels
Estimated Nutrition
Calories
777.6
kcal / serving
3110.5 kcal total
Carbs
26.4g
per serving
105.6 g total
Fat
55.7g
per serving
222.8 g total
Protein
32.1g
per serving
128.4 g total
Cook Time
85
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
sheet
Puff Pastry
Ready-made, cut into long strips
CondimentsSauces
1
tsp
Tomato Purée
Dairy
50
g
Gruyère Cheese
Finely grated
1
piece
Egg Yolk
Free-range
25
g
Butter
Unsalted
100
ml
Double Cream
GrainsCereals
1
tbsp
Plain Flour
Liquids
25
ml
Pastis
400
ml
White Wine
1
l
Fish Stock
NutsSeeds
2
piece
Garlic
Cloves for rouille
1
pinch
Saffron
2
piece
Garlic
Cloves, peeled and chopped for soup
1
handful
Flat leaf Parsley
Chopped
1
piece
Star Anise
Whole
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
125
ml
Olive Oil
For rouille consistency
Seafood
300
g
White Fish Fillet
Skinless
500
g
Mussels
Live, cleaned and de-bearded
Vegetables
0.5
piece
Red Chilli
1
piece
Onion
Peeled and chopped
2
stick
Celery
Sliced
0.5
bulb
Fennel
Sliced

Method

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