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    Crab & rouille crostini with fish soup

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    Crab & rouille crostini with fish soup

    by Elly Pear

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    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.

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