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Fish Soup with Rouille-topped Crostini

An authentic French-style soup made from fish bones and prawn shells, served with garlic-rich rouille and poached bantam eggs.

SoupDinnerFishSeafoodGourmetFrench
Estimated Nutrition
Calories
808.4
kcal / serving
4850.4 kcal total
Carbs
35.1g
per serving
210.6 g total
Fat
63.4g
per serving
380.5 g total
Protein
23.7g
per serving
142.2 g total
Cook Time
60
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Caster Sugar
CondimentsSauces
2
tbsp
Sun-Dried Tomato Purée
500
g
Passata
3
tbsp
Tomato Puré
for rouille
1
splash
White Wine Vinegar
Dairy
250
ml
Double Cream
2
piece
Egg Yolk
free-range
75
g
Gruyère
grated
Fruits
1
piece
Lemon Juice
to taste
GrainsCereals
1
piece
Ciabatta
unbaked, cut into 6-8 slices
Liquids
1.5
l
Chicken Or Vegetable Stock
NutsSeeds
4
clove
Garlic
2
tbsp
Dried Mixed Herbs
2
clove
Garlic
for rouille
1
pinch
Cayenne Pepper
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
OilsFats
4
tbsp
Olive Oil
for the fish soup
1
splash
Olive Oil
for crostini
75
ml
Extra Virgin Olive Oil
75
ml
Vegetable Oil
Other
6
piece
Bantam Eggs
Seafood
2
kg
Fish Bones
remove gills if using heads
300
g
Prawn Shells And Heads
1
piece
Dressed Crab
optional
Vegetables
1
piece
Onion
peeled, roughly chopped
2
piece
Banana Shallot
peeled, roughly chopped
1
piece
Fennel Bulb
trimmed, roughly chopped
400
g
Chopped Tomato
canned

Method

1
2
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