Fish soup



Do not confuse with Bouillabaisse, this soup must be made with very beautiful rock fish: conger eel, scorpion fish, rouquiers, girelles


  • 1 kg of rock fish
  • 24 small crabs
  • 1 glass of olive oil
  • 2 cloves of crushed garlic
  • 2 tomatoes
  • 1 white onion
  • 1 leek (use only the whites)
  • fennel
  • sarriette
  • laurel
  • safran
  • salt
  • pepper


In a high pot, sauté in 5 tablespoons of olive oil: white of leek and onion, 2 cloves of garlic, crushed tomatoes, 1 sprig of fennel, a little savory and 1 bay leaf. Let everything brown slightly. Then add the fish and the small crabs. Add salt and pepper and keep on low heat until the fish is colored. Add 2 l of water and let boil for 15 minutes. Remove the crabs and strain the fish through a sieve or a potato masher. Put the purée in the pot and complete the seasoning (it must be spicy). Add 3 pinches of saffron and bring to a boil. Serve very hot with small toasted bread crumbs scraped with a clove of garlic, grated cheese and rouille (see recipe)

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