Melissa Kelly's Bread and Fish Soup

Melissa Kelly's Bread and Fish Soup
(serves 4-6)

Broth:
1 medium onion, peeled and roughly chopped
3 cloves garlic, smashed
2 stalks celery, roughly chopped
2 carrots, roughly chopped
1 large leek, washed.  Dice the white part and reserve; roughly chop the greens.
3 T olive oil
6 Roma tomatoes, roughly chopped
½ t saffron
3 T  tomato puree
2 cups white wine (not sweet). Chardonnay or Chenin Blanc are suggested
1 ½ quarts fish stock (can substitute vegetable stock or water)
2 bay leaves
1 t crushed red pepper

You will also need:
Torn up pieces of crusty bread, and
1 pound fish.  Suggested fish: white fish, bass, halibut and/or snapper.  You can use just one type of fish, or a mixture of what you have.  Cut fish into 1"cubes.  Set aside.

To make broth: In stock pot, heat oil over medium heat.  Add onions, celery, carrot and leek greens (not white part), and cook, stirring, for 3-4 minutes.  Add garlic and cook 3 more minutes.  Add saffron, crushing with the tips of your fingers, then add bay leaves and chile flakes, and cook 2 minutes more.  Add tomato puree and cook 3-4 minutes.  Add wine.  Stir well and cook until all the liquid is reduced by half.

Add stock and bring pot to a boil.  Reduce the heat, and simmer for 30 minutes.  Cool slightly, and strain stock through a mesh strainer.
Meanwhile, in another large soup pot, heat butter and add the leek whites.  Cook for 2 minutes, then add cubed fish and the broth.  Bring to a boil. Swirl 4 heaping tablespoons of rouille into the hot soup, adjust seasonings.

To serve: place pieces of crusty bread in a serving bowl.  Ladle soup over bread.  Can garnish with fresh chopped oregano and parsley.

 
Melissa Kelly's Rouille
(makes 2 cups)

2 red peppers
1 jalapeño pepper, seeded and roughly chopped
½ cup bread crumbs
6 cloves garlic
Extra virgin olive oil to taste
Salt and pepper to taste
1 lemon

Char peppers over an open flame until black.  While hot, place immediately in a bowl and cover tightly with plastic wrap.  Let steam for  ½ hour, then uncover and  peel peppers.  The skins should slide right off.

In a food processor, add the peeled peppers, jalapeño, garlic and bread crumbs and puree.  Continue to puree while slowly adding the oil, then add the lemon juice.  Puree until smooth.  Season with salt and pepper to taste.