Fish soup, fried bread and “Rouille” sauce

Home / Recipes / Fish soup, fried bread and “Rouille” sauce

Fish soup, fried bread and “Rouille” sauce

Ingredients (8 people)

For the soup:

2 kg of assorted fish (red scorpion fish, gilt-head bream, red mullet, tub gurnard, cod, sea bass, coalfish)

2 onions

2 carrots

1 leeks

1 fennel bulbs

3 tomatoes

2 cloves of garlic sin el germen

1 bouquet garni (laurel, thyme...)

10 threads of saffron Safrà del Montsec

3 soup spoons of olive oil

3 l. of water

Salt, pepper

For the Rouille sauce:


4 cloves of garlic without the seed

1 cayenne pepper

1 egg yolk

1 loaf of bread (just the inside, not the crust)

1/4 l. of olive oil


For the decoration:


Slices of bread (to make the fried bread)


Grated cheese (optional)


For the fish soup, fried bread and Rouille sauce: clean, gut and cut the fish into large pieces. Clean the carrots, leeks and fennel and chop them into small pieces. Also chop the onion and fry everything gently on a low flame with olive oil.

Add the fish (keep some of the more attractive pieces for the decoration), and cook them for a few minutes.

Clean and chop the tomato and add it to the casserole with the garlic, the bouquet garni, saffron, salt and pepper. Cover with hot water, bring to the boil and cook for 45 minutes.

Then remove the bones, grind and leave to cook on a low flame with the fish we have put aside and the prawns.

For the Para Rouille sauce: Crush the garlic, cayenne pepper, breadcrumbs previously soaked in the soup and the egg yolk in a mortar. Add the olive oil little by little to whip like a mayonnaise.

In a saucepan crown the bread: Serve the fish soup, fried bread and Rouille sauce hot with a little grated gruyere cheese.

« Go back

Did you know...

The saffron comes from Asia Minor and there are data that used it 2,000 years B.C?

Did you know...

In Spain it was introduced by the Arabs between the 8th and 10th centuries. From the beginning its main use was culinary, something that spread throughout all Mediterranean countries

Did you know...

Catalonia was the gateway of saffron to the Iberian Peninsula, and it was the first region of Spain that, during the Middle Ages, cultivated and exported the first saffron recognized for its excellent quality

Did you know...

The magnificent properties of saffron make it a versatile spice used in different fields? In addition to gastronomy, saffron is currently used in medicine, cosmetics and perfumery

Did you know...

The saffron have a great source of vitamins that help improve the quality of life? It has been shown to even have beneficial effects in the fight against degenerative diseases such as Alzheimer's and multiple sclerosis

Did you know...

To get 1 kg of saffron, do you need about 200,000 flowers? The flower, which lasts only one day, has inspired numerous mythological tales, legends that have been born in the oldest civilizations.

Cookies Policy

We employ cookies to ease your experience in navigating our website. If you vist our website as a guest, we understand that you give your consent for the use of cookies. You can obtain more information about cookies and their use here.