Soupe de poisson with garlic croutons and rouille
A quick French fish soup made from a can, elevated with homemade garlic croutons, a simple rouille, grated cheese, and a splash of wine and cream.
What you need
How Maurice does it
- 1
Slice the baguette into rounds. Heat olive oil in a pan over medium heat, add the sliced bread and minced garlic, and toast until crispy and golden on both sides.
- 2
For the rouille, mix the mayonnaise, Dijon mustard, and minced garlic in a small bowl until well combined.
- 3
In a pot, heat the canned soupe de poisson over medium heat. Add the wine and crème fraîche, and season with freshly ground black pepper. Stir and simmer for a few minutes.
- 4
To serve, place a few garlic croutons in the bottom of each bowl. Add a handful of grated Emmental cheese and two generous spoonfuls of rouille.
- 5
Pour the hot soup over the croutons, cheese, and rouille. Serve immediately and enjoy.
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