Soupe de Poissons

Ingredients

• Olive oil (2 tablespoons)
• Onion (1, diced)
• Garlic cloves (3, minced)
• Fennel bulb (1, chopped)
• Carrot (1, diced)
• Tomato paste (2 tablespoons)
• White wine (1 cup)
• Fish stock (4 cups)
• Mixed fish fillets (1 pound (e.g., cod, haddock, and shrimp))
• Bay leaf (1)
• Thyme (1 teaspoon, fresh or 1/2 teaspoon dried)
• Orange zest (1 teaspoon)
• Salt (to taste)
• Pepper (to taste)
• Baguette (1, sliced)
• Gruyere cheese (1 cup, grated)
• Rouille sauce (for serving)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, minced garlic, chopped fennel, and diced carrot. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavor.
4. Pour in the white wine and allow it to cook until it has evaporated, approximately 3 minutes.
5. Add the fish stock and bring the mixture to a gentle simmer.
6. Incorporate the mixed fish fillets, bay leaf, thyme, and orange zest. Season with salt and pepper to taste.
7. Let the soup simmer for 30 minutes, allowing the fish to cook through and the flavors to meld beautifully.
8. While the soup simmers, preheat your broiler.
9. Rub the sliced baguette with the halved garlic cloves and arrange them on a baking sheet.
10. Generously sprinkle the grated Gruyere cheese over the baguette slices.
11. Broil the baguette slices for about 2 minutes, or until the cheese is melted and bubbly.
12. Serve the hot soup in bowls, garnished with the cheesy baguette slices and a dollop of rouille sauce.