How to Make Fish Soup | Rick Stein Recipe

I'll add flour and egg into that residual of meat, turn it into fish balls.

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.

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

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

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!

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

what other broth could you use other than fish broth?

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!

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 😊😊😊

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

Lovely recipe but... fish stock? No doubt a fish restaurant has lots of bones available, but domestic cooks will have to make a point of filleting their own fish for several meals just to make stock. Fishmongers should have a surplus of bones and heads, but most won't sell them, presumably because of elf'n'safety or something.

How stupid, what a huge waste of high quality protein

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

completely different from what we do in the Mediterranean where fish is fresh. we do not use any vegetable like bell pepper or fennel but try to express the taste of the fish and the sea.. so the only herbs we use besides onion and maybe garlic is parsley, mint and marjoram..

Cullen Skink any day.

Sensational. Question. What is Rui?

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!

Looks delicious.

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.

Rick is the best !

Seems like a lot of waste of good fish. Is there any recipe to use up this pulp?

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!

Looks delicious ,

with whats left over after the passing could chuck a few eggs in & bit flour & make Mediterranean fish patties..can't waste that

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.

That looks delicious! Thanks👍😁🏴󠁧󠁢󠁷󠁬󠁳󠁿

🤤🤤🤤

just "yes" from me.

Added to my to do list

Can't wait for the next series Rick!!

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 😀

Is the music in the background intentional or is it next door's radio. Absolutely not needed. Distracting from what's going on

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

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