Soupe de Poisson avec Rouille and Braised Leeks

• 30 ml olive oil⇄
• 150 g onion⇄
• 250 g fennel bulb⇄
• 3 cloves garlic⇄
• 200 g canned crushed tomatoes⇄
• 1 g saffron threads⇄
• 1 orange orange zest⇄
• 4 medium leeks⇄
• 200 ml vegetable broth (for leeks)⇄

1. 1.Dice the onion, slice the fennel bulb thinly, mince the garlic, and zest the orange for the soup.
2. 2.Trim the leeks by removing tough green tops and root ends, then halve lengthwise and rinse thoroughly to remove grit for the side dish.

💡 Keep a bowl of cold water nearby to soak the leeks after cutting — this ensures all sand is removed.

• 30 ml olive oil⇄
• 150 g onion⇄
• 250 g fennel bulb⇄
• 3 cloves garlic⇄
• 200 g canned crushed tomatoes⇄
• 1 g saffron threads⇄
• 1 orange orange zest⇄

1. 1.Heat olive oil in a large pot over medium heat (about 160°C).
2. 2.Sauté the onion and fennel for 6–8 minutes until softened and translucent.
3. 3.Add garlic and cook for 1 minute until fragrant.
4. 4.Stir in crushed tomatoes, saffron, and orange zest, cooking for 2 minutes to meld flavors.

💡 Bloom the saffron in the hot oil before adding tomatoes to unlock its full color and aroma.

• 4 medium leeks⇄
• 15 ml olive oil⇄
• 200 ml vegetable broth⇄
• 2 g salt⇄
• 1 g black pepper⇄

1. 1.In a wide skillet, heat olive oil over medium heat (about 160°C) and arrange leeks cut-side down in a single layer, cooking for 3 minutes until lightly golden.
2. 2.Pour in vegetable broth, season with salt and pepper, cover, and reduce heat to low (about 120°C), simmering for 20 minutes until tender.

💡 Ensure leeks are in a single layer for even cooking — overcrowding will steam them unevenly.

• 750 ml fish or chicken broth⇄
• 3 g salt⇄
• 1 g black pepper⇄
• 1 g cayenne pepper⇄

1. 1.Pour the broth into the pot with the soup base and bring to a boil over medium-high heat (about 200°C).
2. 2.Reduce to a gentle simmer (about 90°C) and cook uncovered for 20 minutes.
3. 3.Season with salt, pepper, and cayenne, adjusting to taste.

💡 Simmer uncovered to concentrate flavors — covering the pot traps condensation and dilutes the broth.

• 2 units egg yolks⇄
• 2 cloves garlic⇄
• 0.5 g saffron threads⇄
• 5 ml hot water⇄
• 120 ml olive oil⇄
• 5 ml lemon juice⇄
• 2 g salt⇄
• 1 g cayenne pepper⇄

1. 1.Steep saffron in hot water for 5 minutes.
2. 2.In a blender or with a whisk, combine egg yolks, garlic, saffron water, and lemon juice.
3. 3.Slowly drizzle in olive oil in a thin, steady stream while blending to form a thick, golden mayonnaise.
4. 4.Season with salt and cayenne.

💡 Add the oil very slowly to prevent the emulsion from breaking — patience is key for a smooth rouille.

• 500 g firm white fish (cod or sea bass)⇄
• 200 g prawns, peeled⇄

1. 1.Add cubed fish to the simmering soup and cook for 4 minutes at a gentle simmer (about 85°C).
2. 2.Add prawns and cook for an additional 3 minutes until pink and just curled, ensuring not to boil vigorously to avoid toughening the seafood.

💡 Add denser fish first and delicate shellfish last to prevent overcooking — timing is critical.

1. 1.Check leeks for tenderness with a fork — they should be soft but hold shape.
2. 2.If done, remove lid and let any remaining liquid reduce for 1–2 minutes over medium heat (about 160°C) for a slightly caramelized finish.

💡 If leeks are tender early, keep them warm on low heat to sync with the soup’s completion.