French Fish Soup
Author: 6v1UYIX6YhU
This is not Bouillabaisse but is a fish soup found throughout northern France. It’s quick, simple and delicious!
  • 450 g (16 oz) white fish – cod, haddock, hake, whiting… whatever is cheapest – cut into chunks.
  • 1 large onion, finely chopped
  • 1 leek, finely chopped
  • 5 tomatoes, chopped
  • 2 tbsp tomato paste
  • 1 tsp cayenne pepper (or 2 tsp if you like it a bit spicy)
  • 2 garlic cloves, crushed
  • 1 bouquet garni
  • Pinch of saffron strands
  • 2 tbsp olive oil
  • Salt
  • Pepper
To serve
  • Garlic croutons
  • Grated emmental cheese
  • Crème fraiche
  1. Heat the oil in a large pan and sweat the onions over a medium heat for 2-3 minutes.
  2. Add the leek, tomatoes and garlic and continue for cook for another 3-4 minutes.
  3. Mix in the fish then add 1200 ml (40 fl oz) water, 250 ml (8 fl oz) alcohol-free white wine (or water), the tomato paste, cayenne pepper, saffron and bouquet garni. Season with salt and pepper.
  4. Bring to the boil, cover and simmer for 1½-2 hours.
  5. Allow to cool slightly. Remove the bouquet garni and process with a hand-blender or in a food processer. Adjust the seasoning, bring back to the boil and serve.
Calories: 220 Fat: 8.1 Sugar: 7.6 Fiber: 3.6 Protein: 22.7 Cholesterol: 48.4
Titli's Tips
Serve with garlic croutons, grated Emmental and crème fraiche. This soup is traditionally served with something called ‘Rouille’ but it’s much easier to serve with crème fraiche.
Recipe by Titli's Busy Kitchen at