Receta Fish Soup With Summer Vegetables And Rouille

• 2 Tbsp. extra virgin olive oil
• 2 c. thinly-sliced onions Salt to taste Freshly-grnd black pepper to taste
• 1 c. thinly-sliced fennel
• 6 x baby artichokes trimmed, halved Zest of one medium orange
• 8 c. fish stock
• 4 1/2 c. minced peeled seeded fresh tomatoes
• 1/2 lb Swiss Chard thinly sliced
• 1 lb baby new or possibly red potatoes quartered
• 3 lb hard white fish cut into 2" pcs (such as daurade, sole, bass, grouper, pollack, etc.)
• 1/2 c. finely-minced parsley
• 12 x toasted French bread rounds (2" rounds and 1/4" thick)
• 1 x red pepper roasted, peeled
• 2 x garlic cloves
• 1 piece white bread torn into pcs
• 1 x egg yolk
• 1 Tbsp. Dijon mustard Juice of 1 lemon
• 3/4 c. extra virgin olive oil - (to 1 c.) Salt to taste Freshly-grnd black pepper to taste

Direcciones