How to Make Fish Soup | Rick Stein Recipe

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based protein alternative.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still suitable for cooking.

rouille

🥗Healthier: aioli

💰Cheaper: mayonnaise

Mayonnaise offers a creamy texture at a lower price.

Show all the ingredients for the fish soup.

Chop vegetables into small pieces for sweating.

Heat about 100 ml of olive oil in a large pan over high heat.

Add chopped onion, celery, red pepper, garlic, fennel, and sweat them down.

Add a couple of bay leaves and a bit of thyme to the vegetables.

Add 3-4 pieces of orange peel for aroma.

Add a pinch of saffron to the mixture.

Stir in the fish fillets, ensuring bones are removed but skin can stay.

Add shell-on prawns to the soup for flavor.

Cook the fish and vegetables together, stirring occasionally.

Add the juice of 1 orange to the mixture.

Add 1 can of tomatoes to the pot.

Pour in about 1 liter of fish stock and bring to a simmer.

Allow the soup to cook for about 40 minutes.

Prepare croutons by frying in olive oil until golden.

Rub croutons with garlic after frying for flavor.

Liquidize the soup using an immersion blender until smooth.

Strain the soup to remove excess material for a smoother texture.

Adjust thickness by adding water if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens