Soupe de Poisson à la Rouille (France)


Originally a poor man's dish, soupe de poisson à la rouille is a classic French soup and a close relative of the famous bouillabaisse.

The soup is mostly prepared with white fish cooked in a delicious broth containing tomatoes, olive oil, garlic, saffron and various herbs. The soup is then strained and served with rouille sauce, a classic Provençal sauce that usually includes bread, garlic, spices, egg yolk and olive oil, while some versions may also include monkfish liver, tomatoes or potatoes.

Soupe de poisson originated in the Provençal region, most likely Marseille, and can be found all along the French Mediterranean coast. It is usually consumed as a starter, typically served hot and topped with crunchy croutons and Gruyère cheese.

ENJOY YOUR MEAL
 

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