Aigo-Sau

Page 266

Cuisine: French | Course Type: Soups and Stews

(1 review)

Tags: easy potatoes tomatoes fish soup lean fish black olives

Recipe Reviews

A very delicious soup, very easy to prepare (just place all ingedients in a pan with boiling water and cook 'till done) and, added bonus for anyone who hasn't got the time to go to a fishmonger: you won't need any special ingredients either. It was very unfortunate that BF oversalted the soup, so beware, it can happen easily, and the soup probably doesn't need much salt anyway.

We served it with Rouille recommended, and it was really delicious.

Edited 15 May 2015:
One thing that's important for this dish is that the fish and the potatoes are cooked at just the same moment, meaning that you need to think how long the fish will need to be cooked, and then estimate how thick you need to cook the potato slices to make it work. We uses filets of cod, pangasius and tilapia instead of the small white fish, so we also cut those into chunks (about 2.5 cm/1 inch cubes), and cut the potatoes in about 3/4 cm / 1/4 inch slices.

It's a pity that you really need the Rouille to make this recipe work, as otherwise it would be an ideal dish to make while travelling - you need very few ingredients and no complicated tools to make the soup, but you might not have a pounder or small kitchen machine to make the Rouille.

Edited 25 January 2018:
Actually, you can skip the rouille if you add black olives to the soup (which is a good idea anyway). And also, pre-cook the soup, and only add the fish at the very end; this way, the soup will get a nice consistency and the fish won't overcook. As a bonus, this will turn the soup into a dish you can prepare in advance and then serve with minimal last-minute-effort.

(edited 25th January 2018) (0) comment (2) useful  

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