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Mediterranean Fish Soup
The usual British restaurant name for what would be called "Soupe de Poissons" in Southern France.
Unlike a traditional British fish soup - which would be generally white in colour, and contain pieces of fish - this variety should be made with a variety of rock fish and crustaceans and flavoured with fennel, saffron and tomatoes. Some of the fish is then puréed and used to slightly-thicken the soup, but most is discarded. Traditional accompaniments are croûtes, grated fresh Parmesan or Gruyere and Rouille (which is a spicy "ointment").
The correct method of consumption is to spread a croûte with rouille, float it in the soup, then sprinkle with the cheese - this process being repeated until the soup has been finished.
"Bourride" is a rich cousin, and "Bouillabaisse" a more elaborate uncle. See "Bouillabaisse"; "Bourride"; "Gruyere"; "Parmesan"; "Rouille". And our Recipe Section for "Mediterranean Fish Soup" and "Rouille"
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