To prepare the soup base, heat the olive oil in a heavy 6-quart pot. Add the onions, and sauté for 8-10 minutes, stirring frequently, until tender but not browned. Stir in the garlic, tomatoes and seasonings, and simmer 3-4 minutes. Pour in the stock, salt lightly to taste, and cook slowly, loosely covered, for 45 minutes. Remove the orange peel.

Bring the soup base to a boil, then fold in the fish. Bring back to the boil, then reduce heat and simmer for 2-3 minutes until the fish are barely opaque and lightly springy to the touch. Correct seasoning.

To serve, place 2 rounds of French bread in each large soup bowl, top with a spoonful of the rouille, ladle on the fish, then the soup, and garnish with a sprinkling of parsley. Optionally top with grated cheese.


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Chuck Taggart   (e-mail chuck)