A generous and comforting Mediterranean soup rich with briny flavors and Provençal aromas. This French classic combines varied white fish and seafood in a savory broth perfumed with saffron and anise, ideal for authentic seafood lovers.
⏱️80 min
📊Medium
👥6 servings
🍽️Soup
festivefamily
Ingredients
1.2 kgassorted white fish (pollack, saithe, red mullet)
500 gfresh mussels
300 gshrimp
3 piècesonions
600 gfresh tomatoes
4 goussesgarlic
1 bulbefresh fennel
1 pincéesaffron threads
80 mlextra virgin olive oil
200 mldry white wine
1.5 lwater
à goûtsalt and pepper
200 gsandwich bread or baguette
200 mlrouille (saffron mayonnaise)
Instructions
1PREPARE THE FISH STOCK: Ask your fishmonger to provide heads and bones from assorted fish. In a large pot, pour the olive oil and sauté the heads and bones for 3-4 minutes over medium heat to release their flavors. Pour in the water and 100 ml of white wine, bring to a boil then let simmer for 20 minutes. Strain the stock through a fine-mesh sieve, pressing down on the solids. The stock should be clear and fragrant, capable of highlighting the delicate briny flavors of the fish.
2PREPARE THE AROMATIC VEGETABLES: Peel and finely chop the three onions, crush the 4 garlic cloves. Clean the fennel by removing damaged parts and slice it finely. Blanch the fresh tomatoes by pouring boiling water over them for 30 seconds, then peel, seed, and roughly chop them. This careful preparation ensures even cooking and well-integrated flavors in the broth.
3BEGIN COOKING THE VEGETABLES: In the pot containing the fish stock, pour 60 ml of additional olive oil and heat over medium-high heat. Add the onions and fennel, let them turn golden for 5 minutes while stirring regularly until they become translucent and release a pleasant sweet aroma. Stir in the crushed garlic and chopped tomatoes, continue cooking for 3-4 minutes while mixing well. The mixture should become slightly caramelized at the edges of the pot.
4DEGLAZE AND INCORPORATE THE SAFFRON: Pour the remaining 100 ml of white wine into the pot while scraping the bottom with a wooden spoon to collect all the browned bits and caramelized flavors. Let the wine reduce for 2 minutes. Pour the previously prepared fish stock into the pot, bring to a boil, then lower the heat to maintain a gentle simmer. Add the pinch of saffron directly into the simmering broth, it will release its golden color and characteristic aroma within 2-3 minutes.
5COOK THE FISH AND SEAFOOD: Cut the white fish into regular portions of approximately 100-120g each. Begin by immersing the thickest fish portions in the simmering broth and cook for 6-7 minutes. Add the cleaned mussels and shrimp, continue cooking for 4-5 minutes until the mussels open completely and the shrimp turn pink. Discard any mussel that remains closed after cooking, as this indicates it was not alive. The fish should be opaque and flake easily.
6FINISH AND SERVE: Check the seasoning and adjust salt and pepper to your preference. Toast the sandwich bread or baguette slices in a 180°C oven for 5-6 minutes until golden and crispy. Generously ladle the soup into heated bowls, arrange the fish and seafood portions in the center. Serve the toasted bread on the side and offer the rouille (saffron mayonnaise) as an accompaniment, to be spread generously on the bread before dipping it into the soup. The soup should be served piping hot to preserve the warmth and aromas.