Mhamas: Soupe de Poisson

Name: Mhamas: Soupe de Poisson
Yield: 6 to 8 servings
Ingredients: 1/4 cup olive oil; 2 leeks, cleaned and diced; 2 onions, diced; 3 cloves garlic, minced; 1 stalk celery, diced; Pinch of saffron; 1 fennel bulb, diced, plus the fronds for garnish; 2 or 3 sprigs fresh thyme or 1 teaspoon dried; 1 bay leaf; 6 cups prepared fish stock*; 1/2 teaspoon mace; 2 tomatoes, diced; 1 tablespoon tomato paste; 1 half-inch piece orange zest; 3 potatoes, peeled and diced; Salt and freshly ground pepper; 1 pound oily fish (bluefish, hake, pollock, or cod); 1 pound white, meaty fish (sea bream, sea bass, yellowtail snapper, or halibut); Juice of 1 lemon or lime; 2 tablespoons red wine or pastis; 2 tablespoons chopped parsley; Rouille (recipe follows); 2 egg yolks; Juice of 1/2 lemon; 1 to 1 1/4 cups extra-virgin olive oil; 3 cloves garlic; Pinch of salt; A few pinches of white pepper; A few saffron strands; 1/2 cup soft white bread crumbs

December 9, 2011

In the Charming Town of Cagnes-sur-Mer, whose Jewish population of four hundred comes mostly from Morocco, I tasted a delicious fish soup. This particular recipe is one that painter Pierre-Auguste Renoir, who lived in the town, would have relished.

Cooks' Note

*Fish stock is available at fish markets and some supermarkets.

Recipe notes

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