MAGIMIX Cook Expert Recipe Manual page 21

FISH SOUP
with rouille sauce
: 20 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 6 P R O G R A M M E S
1 onion
1 carrot (100g)
½ leek (75g)
½ fennel bulb (100g)
1-2 garlic cloves, germ removed*
1 vegetable stock cube
2 ripe tomatoes, peeled, seeded
and quartered
1 tsp salt, 5 peppercorn blend
1 tsp mixed herb blend
1 tbsp pastis (anised-flavoured
spirit)
1 tsp powdered fish stock
750ml water
1 Prepare the rouille sauce. Then, peel and quarter the onion. Wash, peel and chop
the carrot. Wash the leek and fennel and cut into small pieces.
2 Place the vegetables in the metal bowl and add the garlic, vegetable stock cube,
tomatoes, salt, pepper, herbes de Provence, pastis, fish stock powder and water.
3 Close the lid and start the CREAMED SOUP programme.
4 Halfway through the cooking time press Stop, add the fish, saffron, tomato puree
and olive oil to the bowl. Restart the programme by pressing Auto. At the end of
the programme, restart the machine (without heating) for 1 minute/speed 18.
5 Serve the soup piping hot with croutons and the rouille sauce.
rouille sauce
1 Fit the food processing bowl and install the mini bowl and mini blade.
2 Add the garlic cloves and the red chilli. Run the FOOD PROCESSOR programme
for about 30 seconds until blended. If necessary, push the mixture down using a
spatula*.
3 Add the egg yolks, saffron, mustard, and season with salt and pepper. Restart the
programme for 1 minute, adding the oil in a thin stream through the opening, then
add the tomato puree.
40
: 30 min
: :
AT TA C H M E N T
1 kg unsmoked fish (scorpionfish,
sea bream, gurnard,
coalfish...), deboned,
skinned and cut into pieces
pinch saffron
70g tomato puree
2 tsp olive oil
R O U I L L E S A U C E :
2 cloves garlic, germ removed*
1 small red chilli, halved and
seeded
2 egg yolks
1 pinch saffron
1 tbsp mustard
200ml vegetable oil
salt, pepper
1 tbsp tomato puree