Fisherman's Soup

Ingredients

Contains: egg, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4-6 garlic
• sea salt
• 1 tsp Dijon mustard
• 2 free-range eggs
• 75ml/2½ fl oz vegetable oil
• 75ml/2½ fl oz good-quality extra virgin olive oil
• 1 lemon
• 3 shallots
• 2 garlic
• 2 ripe tomatoes
• 2-3 tbsp olive oil
• 3 or 4 sprigs fresh thyme
• pinch saffron
• 2-3 tbsp Pastis
• 3-4 tbsp dry white wine
• 500g/1lb 2oz cleaned fish and shellfish, such as 2 red mullet, gutted and cleaned; 2 prawns; 2 langoustines
• sea salt and freshly ground black pepper
• chopped parsley
• slices of grilled bread

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Make the rouille first: in a bowl, whisk the eggs with the Dijon mustard, 4-6 crushed garlic, a pinch of sea salt and a squeeze of lemon juice. Use pasteurized eggs since this is not cooked. Whisk in the vegetable oil a few drops at a time, then the extra virgin olive oil in a thin stream, until thick. Stir in the saffron steeped in a spoon of warm water, and refrigerate.

2. Thinly slice the shallots and the 2 garlic. Warm the olive oil in a large pot over medium heat, add the shallots and garlic, and cook for 5 minutes until soft.

3. Chop the tomatoes and add them with the thyme sprigs, the Pastis and the white wine. Simmer for 3 minutes, then cover with water and simmer gently for 10 minutes.

4. Season the broth with sea salt and freshly ground black pepper. Add the red mullet pieces and simmer for 4 minutes, then add the prawns and langoustines and cook 3 to 4 minutes more until the flesh is opaque and flakes, at least 145°F (63°C).

5. Remove the thyme stalks. Toast the bread slices until golden.

6. Ladle the soup into bowls, scatter with chopped parsley, and serve with the toasted bread spread with rouille.