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Crab & rouille crostini with fish soup
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½ ciabatta loaf, cut into 6 x 1cm slices
Olive oil, to drizzle
40g aïoli or garlic mayonnaise
10g Cooks’ Ingredients Trio Of Chilli Paste
½ x 780g jar Perard Soupe De Poissons
1 tbsp double cream
½ tsp finely chopped chives
½ x 100g pack Seafood & Eat It White Crab
1. Preheat the oven to 200ºC, gas mark 6. Place the slices of bread on a baking tray and drizzle with olive oil on both sides. Sprinkle with sea salt flakes and freshly ground black pepper. Bake for 5-8 minutes, until golden.
2. Mix the aïoli or mayo with the chilli paste.
3. Heat the fish soup gently until hot, stir in the cream then divide between 2 bowls or cups. Sprinkle with the chives.
4. Spread the spicy mayo (rouille) over the toasts, pile the crab meat on top and serve alongside the soup.
Typical values per serving: