Feast of seven fishes - brainstorm needed.

Glad you pointed out that the recipe was not here. I needed to get it before it disappeared.

This is the one I make and I can't get enough of it. I love it.

Saffron Rouille
Makesabout 1 1/2 cups

Active time:10 min
Start to finish:10 min

March 2008
Rich, aromatic rouille is a classic lily-gilding for French fish soups; this one has an extra something special: saffron. Even if you love saffron, though, don’t be tempted to add any extra threads. This is just the right amount to really flatter, not dominate, the soup.

1/8 teaspoon crumbled saffron threads
1/4 teaspoon hot water
1 cup mayonnaise
1/4 cup chopped roasted peppers (see cooks’ note, below)
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
2 teaspoons finely chopped garlic
1/2 teaspoon cayenne

Sprinkle saffron over hot water in a small cup and let stand 1 minute.
Blend saffron mixture with remaining ingredients and 1/4 teaspoon salt in a blender until smooth.

Cooks’ note:

Instead of your own roasted peppers, you can use rinsed bottled roasted red peppers.
Rouille can be made 2 days ahead and chilled, covered.

http://www.gourmet.com/recipes/2000s/2008/03/provencalfishsoup

 
And no, I don't strain. I'm not a fan of throwing out lots of flavour because of its texture.

A true and truly outstanding bouillabaisse is one of my favourite concoctions but we won't be getting much of that on this side of the ocean. This, of course, does not have the essential fishes but it sure has the flavours. Key though is getting the very best quality fish.

 
Or a salt-encased snapper. Are we still making them? It would be good for a crowd and needs no

special tending.

 
I sometimes pass it through a food mill after blending. A strainer takes out too much of the fish

while a food mill removes only the tougher fibers. It helps if the fish is a little undercooked before blending.

 
Thanks Ang! This looks wonderful. I might give it a try this weekend if there is any salmon

available. Did you get the cookbook? do you like it?

 
Re: this Wild Salmon Chowder with Fire Roasted Tomatoes is so very good. pretty too

I made this for the couple I cook for and they loved along with they family and friends. Thank you

 
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