Soupe de Poissons

Ingredients

• 1 pound assorted vegan fish substitute
• 1 cup mixed shellfish substitute (e.g., oyster mushrooms, seaweed)
• 1 medium fennel bulb
• 28 ounces canned tomatoes
• 1 teaspoon saffron threads
• 4 cloves garlic cloves
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh parsley
• 1 whole baguette
• 1 cup rouille sauce

Instructions

1. 1

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

2. 2

   Add 1 medium chopped fennel bulb and sauté for about 5 minutes until softened.

3. 3

   Mince 4 cloves of garlic and add to the pot, cooking for an additional 1 minute until fragrant.

4. 4

   Stir in 28 ounces of canned tomatoes (with juices) and cook for 2 minutes.

5. 5

   Add 6 cups of vegetable broth, 1 teaspoon of saffron threads, 1 teaspoon of salt, and 1 teaspoon of black pepper to the pot. Bring to a boil.

6. 6

   Once boiling, reduce the heat to low and simmer uncovered for 20 minutes.

7. 7

   After 20 minutes, add 1 pound of assorted vegan fish substitute and 1 cup of mixed shellfish substitute. Simmer for an additional 10 minutes.

8. 8

   Stir in 2 tablespoons of lemon juice and adjust seasoning if necessary.

9. 9

   While the soup simmers, prepare croutons by cutting 1 whole baguette into slices, drizzling with olive oil, and toasting in the oven at 375°F for about 10 minutes until golden.

10. 10

    Serve the soup hot, garnished with fresh parsley and a dollop of rouille sauce. Add croutons on the side.