• 1.5 kg small white fledged fish of several types

  • One green bell pepper capsicum 200 g

  • 1/4 cup olive oil

  • 1 onion finely chopped

  • 5 cloves of garlic coarsely chopped

  • 1 light white part only washed and sliced 

  • 500 g of ripe tomatoes quartered

  • 2 springs dried fennel

  • 1 sprig dried time

  • 2 pinches of saffron threads

  • 3  springs of parsley

  • 1 Bayleaf

  • 2  liters Water

  • Salt and freshly ground pepper

  • 150 g or 18 slices of bread baguette (French bread)

  • Grated cheese

 For the Rouille sauce

  • 3 cloves of garlic, coarsely chopped

  • 2 or 3 fresh red chilli peppers halved and seeded.

  • 1/2 Teaspoon course sea salt

  • 1 slice of bread, crusts trimmed (from a sandwich loaf, about 100g)

  • 200 ml 3/4 cup Extra Virgin olive oil


  • Scale and cut the fish, wash and pat dry. Cut the green peppers into Quarters. Remove the stem, seeds and white ribs, then slice the pepper thinly.

  • Heat the oil in a heavy saucepan. Add the onion, garlic, pepper and leek and cook, stirring , over low heat for two minutes. Add the tomatoes, fennel, thyme, saffron, parsley, bay leaf and fish and stir for one minute. Cover and cook over low heat for 10 minutes.

  • Bring 2 litres of water to boil in a saucepan and add fish to the fish mixture. Season the season with salt and pepper. Cover and let simmer for 20 minutes over a low heat.

  • Prepare the rouille sauce : combine the garlic, chilies and the salt in a food processor or blender and grind to a smooth paste. Crumble in the bread and blend again. With machine running, pour in the oil in a thin stream, blend until the source is thick and smooth.

  • Strain the cooked soup through a sieve, pressing down well to extract all the flavour of the fish. Rinse the pan and return the soup to it, straining through a fine sieve. If you are using vermicelli ,bring the soup to boil, add the pasta and cook until al dente.

  • If you pre-fair to use bread, lightly toasted slices on both sides and offer them separately.

  • Pour the soup into a Touraine and serve eat immediately with rouille sauce and cheese passed around separately.

Serves 6