Name: Soupe de poisson with rouille
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Rouille; 1/4 cup whole egg mayonnaise; 2 teaspoon minced garlic; 1 teaspoon mild paprika; Soupe de poisson; 1 tablespoon olive oil; 1 leek, trimmed, washed, thinly sliced; 2 410 gram cans cream of celery soup; 1 1/2 cup fish stock; 1 tablespoon sherry; 250 gram frozen peeled green prawns; 250 gram frozen scallops; 140 gram tub 100% fresh crab meat; 4 slices bruschetta (traditional pane toscano 12 slices in pack); 1 cup grated gruyere cheese

Soupe de poisson with rouille

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

Rouille

1/4 cup whole egg mayonnaise

2 teaspoon minced garlic

1 teaspoon mild paprika

Soupe de poisson

1 tablespoon olive oil

1 leek, trimmed, washed, thinly sliced

2 410 gram cans cream of celery soup

1 1/2 cup fish stock

1 tablespoon sherry

250 gram frozen peeled green prawns

250 gram frozen scallops

140 gram tub 100% fresh crab meat

4 slices bruschetta (traditional pane toscano 12 slices in pack)

1 cup grated gruyere cheese

Method

1.Heat oil in a large saucepan on medium. Sauté leek for 4-5 minutes, until tender.

2.Stir in soup, stock and sherry. Simmer for 5 minutes. Add seafood and simmer for 5 minutes.

3.Preheat grill on high.

4.Meanwhile, to make Rouille, in a bowl combine mayonnaise, garlic and paprika. Season to taste.

5.Lightly toast bruschetta. Top with grated cheese. Place under a grill for 2-3 minutes or until melted and bubbling.

6.Ladle soup into bowls. Top with a dollop of Rouille and serve with a cheese bruschetta.

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Ingredients

Method

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