Fish soup with rouille
Serves four300 g vegetables (e.g. fennel, celery, sweet potato, leek)
2 garlic cloves
2 tbs olive oil
pinch of saffron
1,5 l fish stock
salt and pepper
1 kg Stockmann Delicatess fish and seafood mix
1 glass of dry white wine
small head of iceberg lettuce
Rouille
2 dl smetana
1 envelope saffron
1 tl crushed garlic
chili powder
Fry the chopped vegetables and garlic in oil. Add the fish stock and saffron. After the brew has boiled for a short while, add the fish and seafood mix. Cook for 5-8 minutes. Add the white wine.
Meanwhile cut the iceberg lettuce and portion in soup plates. Prepare the rouille by mixing all the ingredients.
Pour hot soup in the plates and serve with bread and spice sauce.