Usuba
Mediterranean Soup with Cod and Rouille
Fragrant fish soup with tomatoes, saffron, and orange zest. Served with red garlic rouille sauce and croutons sprinkled with Parmesan.
- Total
- 40 min
- Standard serving
- 700.8 g
Ingredients
Total 15- Onion
11.67 g≈ 2.5 clove - Leek
11.67 g - Olive oil
10 ml≈ 2 tsp - Garlic
0.99 g≈ 1/3 clove - Tomatoes
100 g≈ 3/4 pcs - Tomato paste
2.805 g≈ 1/2 tsp - Orange zest
0.33 pcs - Thyme
0.14 g - Fennel seeds
0.28 g - Fish broth
330 ml≈ 1.5 cup - Saffron
to taste≈ 1/4 tsp - Salt
to taste - Parsley
to taste≈ 2/3 tsp - Cod
230 g≈ 1/2 pcs - Grated Parmesan cheese
to taste≈ 1/4 tsp
Instructions
- 1
Step 1
Slice the onion and leek into thin rings. Fry them in olive oil until soft.
- 2
Step 2
Add minced garlic, sliced tomatoes, tomato paste, orange zest, thyme, and fennel seeds. Cook over low heat for 5 minutes.
- 3
Step 3
Pour in the fish broth. Add a pinch of saffron, salt to taste. Bring to a boil and simmer for 20 minutes.
- 4
Step 4
Prepare rouille sauce (red garlic sauce).
- 5
Step 5
Cut the cod into 5 cm thick pieces.
- 6
Step 6
Put the fish in the soup, bring to a boil and cook for about 1 minute until the fish changes color and becomes firm.
Spread the rouille on the croutons. Arrange them in soup bowls, pour the soup, add the fish. Sprinkle with parsley and parmesan.
- 7
Step 7
Serve the rouille sauce separately.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
