How to Make Fish Soup | Rick Stein Recipe

Watch as Rick shows you how to make a classic Provencal fish soup with croutons. Although a lengthy process, it's very simple and filled with flavour, simply made with leftover vegetables and fish you might find in your fridge. Seasoned with bay leaves, thyme, saffron and orange for a citrus aroma, try this dish out for yourself.

[vonpfrentsch]

Sir, I´m originally from Nice, south of France, Côte-d´Azur. I learned with 10 years how to make fish soup from my mother, who was a brillant cook, and I must say that the soup you´re preparing is very close to a perfect Provençal fish soup; it´s just a pitty that you´re missing some fish species we find in the south of France (moray eel, St. Peter´s fish and scorpion fish for example). Well done anyway. I´m probably the same age as you.

[DrCrabfingers]

Superb as always. Please in the name of god give the man a Knighthood already. I lived in Cannes for a while and there is nothing quite so fine as a fish soup with croutons and a bottle of good Provencal Rose....applause to the French for their wonderful passion for food and wine. Always a total joy to see Rick cooking....He is National Treasure!

[BackyardChef]

One of my favourites and top chef - nice one Rick. Best, Rik

[JonniePolyester]

Great ‘Jazz after Dark’ background music … a Jazz festival in Padstow perchance? Lovely recipe will be trying out soon….❤

[taintdshadw]

I love how authentic he is about what actually goes into the soup! It's the things traditionally made from leftovers that weren't sold or were going bad. It was a meal that got poor people through in tough times. Using lower quality ingredients just feels like such a great sign of respect for the spirit of this dish!

Fish starting to smell? Found a really cheap deal at the supermarket for some fish? Found some frozen fish at the bottom of the freezer you forgot about? SOUP!

[NabozThom]

Rick Stain is best fish and shellfish recipes Chef for me and not only for cooking, also for storys in his cooking trips series..
At the end product soup I always add couple pieces of fillet cubes and let them seat couple minutes then serve it as it is above.. I really love that french I think fish soup..
All the best

[petercartledge]

Nice. You can make a great variation on this by adding a little pastis such as Pernod or Ricard, which boosts the fennel flavour. Even better use it as a base for a fish and shellfish stew with chunks of fish poached in the soup, and then shellfish such as prawns and mussels. A little double cream rounds it off beautifully.

[ianknights]

I just tried this lovely recipe using all the veggie stuff that I could find in my fridge and the odd bit of fish lurking at the back of the freezer. Even found a tired looking courgette which went in. Mimicking the master I also managed to splash my polo shirt even though I was using a ladle when it came to squeezing out all the juices. In fact I still have the pulp and will try a third pressing tomorrow. Oh, and the tips for making the rouille were spot on. All good!! Merci!

[justgoodfoodjon]

Rick is the god of fish! So down to earth and matter of fact

[andrewainsworth]

Great recipe, looks delicious. You need a apron Rick to save your shirts!!!

[joshlovegood]

Can't wait for the next series Rick!!

[edsmith]

Fish soup is absolutely lovely my problem would be going to Ricks seafood restaurant and ive looked at menu online id want to at least order 6 starters and 5 mains just for myself lol as everything is lovely 😊😊😊

[IPGarland]

Top recipe as ever, thanks Rick! I always try to add some Ricard at the end adds a really nice flavour…french friend put me on to it!

[cardiandrews]

Can smell it very nice 👌, good chef 🧑‍🍳

[Muhammadkhancmskwl]

Rick I am nadeem from Pakistan I love your recipe I am make also channel for cultural food exchange recipes project through international school students and teachers because I am also head teacher for growing global information through this I am lot of partners in UK 🇬🇧 we work through this school under British Council project for connecting class room project 😀

[edsmith]

I love this fish soup its amazing. Is there any chance before xmas of new content Rick as no new recipes up for a while

[theram]

I like it thicker. Pretty sure when I've had it in both Northern and Southern France, it's a lot thicker? I'll make mine thicker!

[dcrossification]

I make this once a year or so. Adding a splash of pernod. It's quite a bit of work; a food mill is indispensable for the final pureeing of the soup.

[vidadormer]

Rick please show us how to make a lobster and prawn bisque thanks 😊

[edsmith]

The only issue i have a tall with the which i absolutely think looks lovely the croutons look like they have been bought from tesco