How to make fish soup

Rick has been making this fish soup recipe for more than 45 years. It's a Provencal classic that's best served with rouille topped croutons and a good handful of Parmesan or Gruyere.

Rick says 'I love fish soup. It’s a deeply satisfying dish. You can use almost any fish for this apart from the oily ones.'

Watch Rick make his fish soup recipe

Ingredients and method


- 1kg mixed seafood like cod, bass, mullet, gurnard and squid
- 90ml olive oil
- 75g onion, celery, leek and fennel, roughly chopped
- 3 garlic cloves sliced
- 2 orange zest strips
- 200g chopped tomatoes
- 1 red pepper, seeded and sliced
- 3 bay leaves
- 1 thyme sprig
- A pinch of saffron
- ½ tsp chilli flakes
- 100g unpeeled prawns
- 1.2 litres fish stock
- Juice of 1/2 an orange
- salt and freshly ground black pepper


1) Heat the olive oil in a large pan, add the vegetables and garlic and cook gently for 20 minutes until soft but not coloured.

2) Add the orange zest, tomatoes, red pepper, bay leaves, thyme, saffron, chilli flakes and prawns, and the fish fillets. Cook briskly for 2-3 minutes, then add the strained stock and orange juice, bring to the boil and simmer for 40 minutes.

3) Liquidise the soup, then pass it through a sieve into a clean pan, pressing out as much liquid as possible with the back of a ladle. Return the soup to the heat and season to taste.

4) Serve with croutons topped with roulille and a sprinkling of Parmesan.

If you'd rather let our chefs do the hard work, click below to order a jar or two of this much-loved comforting classic to enjoy at home. Available for nationwide delivery.

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