How To Make A Real Tasty French Fish Soup

If you like fish this is a dish not to miss. for the
best results you will have to make your own fish fumet or stock and use 4 or 5 types of fish. if you cannot make your own fish stock don't worry as this recipe can also be made using an of the shelf fish stock.

As a side note, if you want to have the soup thicker you can add 1 boiled potato in the soup before blending and filtering it. Make sure to use a sieve with medium size holes and if you can, ideally use a manual vegetable mill which will extract the juices as well as some of the fish flesh.

Ingredients you need to make 1 liter of soup (enough for 4 starter size bowls or plates). for 2 liter of soup, just multiply all proportion by 2. (except the ingredients to make the Aioli)

1 liter of fish stock fresh or or of the shelf (video link below)

for the soup:

• 800 grams of a mix of small Rock fish cut into chunks and 200 grams of fish filet.

Vegetable and herbs to make the soup:
• Onions 150 grams
• Leek 80 grams
• Celery branches 40 grams
• Fennel bulb 40 grams
• Tomatoes 200 grams (optional)
• Tomato paste 20 grams
• Garlic 4 cloves
• Safran threads half a gram
• Star anise 2 pieces

For the garnish:
• 1 French baguette or similar
• Grated cheese 80 to 100 grams

For the aioli sauce:
• 2 egg yolks
• 3 to 4 garlic cloves (depending on how strong you like the sauce)
• 25 cl of olive oil
• Juice of half lemon mixed with half a gram of saffron powder or threads

then just add garlic and paprika powder to it.

for the Seasoning:
• Salt and pepper
• Cayenne pepper
• Paprika powder ( for the Aioli to give it that rusty colour)

[marcuscicero]

love this guy. obviously talented but not full of himself. please do not change

[sarita]

I no longer watch any other cooking channels. This is by far the #1 best. This chef has talents in more than cooking. He's also a superb teacher!

[surprisevisitor]

Oh my gosh, I can not wait to attempt this entire recipe. I had this dish called Soup du Poisson in Paris once and have never found anything like it again. This looks close enough, so yabbadabbado! Thank you, Stephane!

BTW, I love the One Pot sires you're doing now. I made the Boeuf Bourguignon, and it was great. Was not difficult, so thanks for that too! We all loved it!

[adamr]

Bouillabaisse is my favorite dish of all time.

[grechan]

When I was a kid, my dad often traveled to San Francisco and came back raving about the Bouillabaisse at Pompeii's Grotto. I don't think I got to have it until I was 25, but that was a great moment in my life. Never mind that it was Cioppino and not Bouillabaisse. Anyway. I still love making it and this is a super cool recipe. I'd never really thought about the rock fish vs. ocean fish distinction, so that will be the next upping of my game.

[djai]

Great channel. Better than Jamie Oliver's Food Tube. You get right to he point and focus on pure cooking. Classic recipes done simply. Well done.

[azraelbatosi]

I usually use half peanut oil, half olive oil when I make mayonnaise....but I’m definitely going to check out your video!

[MrChefgiannis]

I like the way you cooking! it is simply and so respectful to the main ingredients Wichita you use.
The Mediterranean fishes you can't find them nowhere!
As much more kind of fishes as much better!
I realize what some times it's difficult to sow at camera your really cooking skills.
And I see what you have a lot

[TheMacRiada]

I like this channel, along with Jacques Pepins. I used to cook 18th century French and Indian recipes for my French living history group. Nice to see even the basics covered.

[davidholiday]

I enjoy your cooking instructions/programme very much!!! The soup looks wonderful. Many years ago, in the early '80s I was an assistant cook (not formally trained) in a restaurant my friends opened on the Ile de Re. It was a great experience. We also served fish soup but the recipe was a bit different from this one - however, we also served the rouille and it was all delicious. Thanks for posting this - I must make your recipe as soon as possible - it brings back many great memories.

[CodzillaTheOriginal]

This is my very favorite. I survived on this whenever I got sick while in France. Merci!

[tl]

Thank you for your excellent channel. I used to cook a lot of French entres and because of you I have started again.i prepared your leek and potato soup yesterday, it was wonderful.Have been to France many times and love the cuisine.Keep up the great work, iI admire you.

[ziyxuct]

This is a lovey recipe. Thank you Stephan!

[ladyrose]

I absolutely LOVE your channel! Thank you Chef! 💖🙏🏼

[LivisSpanol]

You are a great teacher!!!! I love saffron and all the ingredients you used!!!! Thanks for teaching us how to enjoy a great meal at home! Yummmy!

[LeRoi]

I am new here and cannot get enough of cooking with you Monsieur Chef. Thanks.

[aliciaarden]

Monsieur, this must be what angels eat in heaven! 👼😇

[sayhirose]

Like magic, you came up to do Boullabaise. Thank you. It’s my all time favorite too.

[anitahopkinsla]

My favorite dish of all time to cook is Bouliabaise !, it’s allot of work but truly fun work! I use a salmon head, shrimp ( heads on), clams, white fish & all the other ingredients you mention for this fish soup recipe. At the very end of cooking I add baby bok Choy!! It’s amazing! Love your cooking styles Stephan! 😋🥰

[axiomist]

Ohh, is that good !!! Give me a bowl of that soup with the toast and I'll be fine the rest of the day .