Soupe de Poisson

A robust blended Provençal fish soup strained smooth, served with rouille, grated Gruyère, and grilled croutons.

Ingredients

• 700g duck legs
• 400g baguette
• 1 tbsp sliced shallots
• 1 1/2 tsp herbes de Provence
• 2 tbsp unsalted butter
• 2 shallots, chopped
• a handful of fresh chives, chopped
• Dijon mustard, for serving
• 500ml dry red wine
• 1 1/2 tsp cracked black peppercorns
• 200g ripe tomatoes
• lemon zest, for serving

Instructions

1. 1

   Heat extra-virgin olive oil in a large pot over medium heat and cook the sliced leeks and minced garlic gently until soft and fragrant.

2. 2

   Stir in the cracked black peppercorns and bay leaves, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the beef chuck and button mushrooms, stirring well to coat everything in the spiced base.

4. 4

   Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the beef chuck is tender, about 45 mins.

6. 6

   Stir in the brioche and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the Gruyère cheese and adjust the seasoning to taste.

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