French fish soup

    45 min

    Served in true French style, this hearty soup is topped with crisp baguette toasts spread with spicy rouille and a sprinkling of grated Gruyère – perfect for a one-bowl-meal.

    5 people made this

    Serves: 6 

    • 2 tbsp olive oil
    • 2 leeks, trimmed and sliced
    • 2 tomatoes, chopped
    • 100g white fish fillet (such as hake or hoki)
    • 1.3 litres fish stock
    • 1 bay leaf
    • 3 sprigs of fresh parsley
    • 1 tsp turmeric
    • pinch of chilli powder
    • salt and freshly ground black pepper
    • Rouille
    • 3 tbsp mayonnaise
    • 1 garlic clove, crushed
    • 1/2 tsp tomato purée
    • few drops of brandy (optional)
    • pinch of cayenne pepper
    • or chilli powder
    • To serve
    • 1 small baguette
    • 2 tbsp olive oil
    • 50g Gruyère, grated

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a saucepan. Add the leeks, cover, and cook gently for 3 minutes over a low heat. Add the tomatoes and fish, stir, then cover and continue to cook gently for a further 5 minutes.
    2. Pour in the fish stock, add the bay leaf and parsley, bring gently to the boil, then reduce the heat and simmer for 20 minutes.
    3. Remove the bay leaf, tip the soup into a blender or food processor and blend together. Return the soup to the pan, add the turmeric and chilli powder and seasoning to taste.
    4. To prepare the rouille, mix together the mayonnaise, garlic, tomato purée, brandy if using and the cayenne or chilli powder. Blend in 1 tbsp of the fish soup.
    5. Preheat the grill. Cut the baguette into diagonal slices, just under 1cm thick. Brush sparingly with oil, and grill for a few seconds on both sides until golden. Spread them with a little rouille.
    6. Reheat the soup gently and serve with the rouille toasts. Put the grated Gruyère and any remaining rouille into ramekins, for everyone to help themselves.


    To make a great-tasting fish soup you need a good flavoursome fish stock (recipes on this website).

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