Petite soupe de poisson (fish soup 2.0)

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Adaptation of the fish soup from Provence that often served with bread croutons, rouille sauce and grated cheese.

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I had the fish soup base (explanation here), reheated with saffron, turmeric, red bell pepper, hot chili.

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Prepared croutons, then rubbed them with raw garlic.

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Rouille (garlic sauce).

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That should be cheese, it’s my beloved sake kasu + miso.. (read here).

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Side one : Raw veggies.Thinly cut goya (bitter squash) and red bell pepper.

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Side two : steamed veggie. Sweet corn and romanesco.
All that makes a meal !

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Bouille bouille bouillabaisse

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The humble soup dish. This version is really frugal, made with fish leftovers that some people would discard and cheap veggies. The meal is still gorgeous. That’s the magic of the kitchen.

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With fish heads and bits they don’t use for sashimi. Keep away the cuts with meats on them.

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The first step is to make a soup by simmering the unusable parts with onion, garlic, herbs, tomato, salt, a little olive oil. Then passing gives a light broth. Blending, then passing gives a thick fish soup.

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2 batches of fish soup to stock in the fridge.

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Reheat soup with potatoes, more veggies, herbs, garlic…I’ve added paprika, red bell pepper, saffron.

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Add the fish at the end.

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It cooks quickly.

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Fish and veggies make the main dish. And the first dish is this scarlet soup :

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Soupe du jour : potager de poisson


The garden into the sea… Fish-veggie soup.

Take prepared Provence style fish soup, garlic, olive oily (frozen leftover), reheat with tomato paste, cauliflowers (blossoms and leaves).

A few steamed bits kept to decorate.

Lots of flat parsley.Voila !
Et c’est bon.

Bouillabaisse de canicule, relax…

This colorful display is a not so weird version of bouillabaisse.

Too hot to run for ingredients. I used what I had. Red onion, tai fish heads (frozen), bok choy, green chili.

Of course, that was poached in a broth. It’s flavored with garlic, olive oil and saffron, very tomaty.

Usually the potatoes are inside. I included a few bits to thicken the broth. But they are boiled separately. And have fun colors.

With the sauce (olive oil, salt, basil) and sudachi lemon juice, that gives a potato salad for a hot day.

The cheeks are particularly fine in texture and taste.

Got a saffron dye, like the robe of a monk.