Name: Fish Soup with Bread and Rouille
Yield: Makes 6 servings
Ingredients: 1 large leek, green part coarsely chopped and white part cut into 1/4-inch pieces; 5 tablespoons olive oil; 1 medium onion, coarsely chopped; 2 celery ribs, coarsely chopped; 2 carrots, coarsely chopped; 3 garlic cloves, smashed; 1/4 teaspoon crumbled saffron threads; 2 bay leaves (not California); 1 teaspoon dried hot red pepper flakes; 1 1/4 lb plum tomatoes, coarsely chopped; 3 tablespoons canned tomato purée; 2 cups dry white wine; 1 1/2 qt white fish stock; 1 (8- to 9-inch) unsliced round or oval pain au levain or sourdough loaf (1 lb), crust discarded; 2 tablespoons unsalted butter; 1 lb skinned white fish fillets such as halibut, snapper, and/or bass, cut into 1-inch cubes; 1 teaspoon salt; 2 cups rouille; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh flat-leaf parsley

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Fish Soup with Bread and RouilleLisa Hubbard

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

Cooks' note:

• Broth can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat broth before adding to white part of leek along with fish and rouille.

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