Soupe De Poissons Dieppoise - Spicy French Fish Soup

• 1 1 lb bar fish or 1 lb sole, skinned & boned & chopped into small pieces
• 2 onions, peeled & chopped finely
• 2 garlic cloves, peeled & minced
• 2 tablespoons olive oil
• 2 leeks, cleaned & chopped finely
• 1 lb tomatoes, finely diced
• 2 tablespoons tomato paste
• 2 glasses dry white wine
• 2 pints water
• bouquet garni
• 1 -2 teaspoon cayenne pepper
• 1 pinch saffron
• salt
• ground pepper
• fennel seed
• Garnish
• 2 -3 tablespoons rouille french garlic and cayenne pepper mayonnaise
• 4 ounces garlic-flavored croutons
• 2 -4 ounces grated emmenthaler cheese or 2 -4 ounces grated gruyere cheese

1. In a large Marmite or Stock Pot, sweat the minced onion in the olive oil.
2. Add the chopped tomatoes, leek, & crushed garlic, mix well and cook for about 2-3 minutes.
3. Add the fish pieces & stir, letting it all amalgamate gently.
4. Add the tomato paste with the wine & the water, then season with the salt & pepper, finally adding the fennel & cayenne pepper. Mix well again.
5. Cover and cook for 1 1/2 - 2 hours over medium heat.
6. When finished, puree with a hand held blender or mixer.
7. Bring to a boiling point and mix again to refine the soup.
8. Add the saffron and correct the seasoning.
9. Serve with garlic croutons, rouille and grated cheese.

fish, onions, garlic, olive oil, leeks, tomatoes, tomato paste, white wine, water, bouquet garni, cayenne pepper, saffron, salt, ground pepper, fennel seed, rouille french garlic, garlic

Taken from www.food.com/recipe/soupe-de-poissons-dieppoise-spicy-french-fish-soup-214918 (may not work)