Soupe de poisson, rouille and Gruyère

Ingredients

Fish & Shellfish

  • 1.1kg red mullet, gurnard, rascasse or other mixed Mediterranean fish, cleaned

Salad & Fresh Herbs

Oils & Vinegars

  • 5 tbsp of olive oil
  • 85ml of pomace oil, or vegetable oil
  • 85ml of vegetable oil

Beverages

  • 20ml of Armagnac
  • 40ml of Pernod

Store Cupboard

Bakery

  • 1/4 baguette