1Medium Fennelouter layer and root removed, keep for the stock
1Medium LeekWhite part for the soup, green for the stock
150gCarrotkeep the peelings and trimmings
250gPotatouse a waxy variety
2Clovesof Garlicsliced
1Small bunch of Dill
1/2tspFennel Seeds
300mlDry White Wine
450mlFish Stockmade from the prawn shells
200mlWhipping Cream
350gWhole North Atlantic Prawns
500gThick End Cod Filletskinned weight
1TblsButter
Saffron Rouille
50mlOlive Oil
50mlSunflower Oil
1Large Clove Garlic
A Good Pinch of Saffron
1Sliceof White Breadcrust removed or 2 tbls fresh breadcrumbs
1Egg Yolk
a Squeeze of Lemon
a Pinch of Cayenne
Salt & pepper
Instructions
Rouille
Begin by making the rouille. Soak the slice of bread in a couple of tablespoons of water. Once the water has been absorbed, squeeze out the excess water with your hands and place in a bowl (if you're using fresh breadcrumbs just pop them into the bowl) with the egg yolk, garlic, a squeeze of lemon and the cayenne.
Grind the saffron in a pestle and mortar and then add a teaspoon of warm water to the saffron, set to one side. With an electric hand whisk at medium speed start drizzling the oil drop by drop initially into the bowl and then a slow stream, once half of the oil has been added, pour in the saffron mixture, whisk in the remaining oil gradually. You should find the sauce thicken as you whisk. Add a few more drops of lemon juice if needed and season to taste. Set to one side.
Fish Soup
Start by peeling the prawns, keeping the shells to make a fish stock. Once peeled set the prawns to one side and make a simple fish stock. Put the prawn shells in a saucepan with the green part of the leek and the carrot peelings and any fennel trimmings. Add 500ml water and simmer for 20 minutes, no longer. Strain you should have approximately 450mls of stock.
Cut the white part of the leek into a 1cm dice, do the same with the potato, fennel and carrot. Slice the garlic. Have a large saucepan ready with a little olive oil and butter heating, add the fennel seeds, leeks, fennel, garlic and saute until soft but with no colour. Add the potato, carrot and saute for a further 4-5 minutes. Now add the white wine and bring to a simmer, cook for 5 minutes. Add the stock and cream, simmer for a further 10-15 minutes or until the potatoes are cooked through. Check the seasoning.
Cut the cod into large dice. When you’re ready to serve bring the soup to a gentle simmer, carefully drop the cod into the soup, submerging the fish in the liquid, very gently poach the fish for 5 minutes, no longer. Now add the prawns and carefully fold them into the soup. Serve in deep bowls and top with a big piece of dill and a dollop of rouille or slather the rouille on a very thin slice of sourdough toast.
Notes
In the autumn months I like to add wild mushrooms. Just saute the cleaned mushrooms in a little butter and then stir them through the soup at the last stage.