Fish Soup With Tomatoes And Red Pepper Garlic Sauce Recipes

FISH AND TOMATO SOUP

Steps:

• Heat oil in 5- to 6-quart Dutch oven over medium heat. Cook garlic, celery, onion, parsley and bay leaf in oil 5 to 6 minutes, stirring frequently, until celery is crisp-tender.
• Stir in tomatoes, broth and wine. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally.
• Stir in fish, salt and pepper. Cover and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove bay leaf. Top soup with lemon peel.

FISH SOUP WITH TOMATOES AND RED PEPPER-GARLIC SAUCE

Steps:

• Make soup:
• Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer until potatoes are tender, about 12 minutes. Remove from heat.
• Remove quartered potato from soup. Cool slightly. Peel potato; transfer to processor.
• Make rouille:
• Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag 10 minutes. Peel and seed pepper. Cool.
• Transfer bell pepper to processor with potato. Add 2 tablespoons oil and garlic. Process until smooth. With machine running, gradually blend in 4 tablespoons oil. Season with salt.
• Preheat broiler. Arrange bread rounds on baking sheet. Broil until crisp, about 2 minutes. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cool toasts, then store airtight at room temperature. Bring soup to simmer before continuing.)
• Add fish to soup. Simmer until fish is just opaque in center, 5 minutes. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.