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Recipe

Fish Soup With Summer Vegetables And Rouille

  • Yield: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 cups thinly sliced onions
  • Salt
  • Freshly ground pepper
  • 1 cup thinly sliced fennel
  • 6 baby artichokes, trimmed and halved
  • Zest of one medium orange
  • 8 cups fish stock
  • 4 1/2 cups fresh tomatoes, peeled, seeded and chopped
  • 1/2 pound Swiss Chard, thinly sliced
  • 1 pound baby new or red potatoes, quartered
  • 3 pounds firm white fish, such as Daurade, Sole, Bass, Grouper, Pollack, etc., cut into 2-inch pieces.
  • 1/2 cup finely chopped parsley
  • 12 toasted French bread rounds (2-inch rounds and 1/2-inch thick)
  • 1 recipe of Rouille

Directions

  • In a large saucepan or Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 4 minutes. Add the fennel. Season with salt and pepper. Continue to saute for 4 minutes. Add the artichokes, orange zest and fish stock. Bring to a boil, reduce to a simmer and cook for 20 minutes. Add the tomatoes, Swiss chard and potatoes. Simmer for 10 minutes.
  • Season the fish with salt and pepper. Lay the fish in the simmering liquid. Cook for 5 minutes, or until the fish is flaky. Stir in the parsley.
  • To serve, lay a couple of the croutons in the center of each serving bowl. Ladle the soup over the croutons. Drizzle the Rouille over each serving. Serve immediately.