Name: Classic Marseille Fish Soup with Rouille and Croutons
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 2 lb assorted rockfish (cleaned and cut into large pieces); 0.5 lb shellfish (shrimp, mussels, or small crabs, cleaned); 4 pcs ripe tomatoes (roughly chopped); 2 pcs onions (large, chopped); 2 pcs leeks (white and light green parts, sliced); 1 pcs fennel bulb (chopped); 6 pcs garlic cloves (minced); 1 tsp saffron threads (crumbled); 0.5 cup olive oil; 1 cup dry white wine; 8 cup fish stock; 2 pcs bay leaves; 3 pcs fresh thyme sprigs; 1 pcs orange peel (strip from half an orange); tsp salt (to taste; null); tsp black pepper (to taste; null); 1 pcs red bell pepper (roasted and peeled); 1 pcs egg yolk; 2 pcs garlic cloves (minced); 0.5 tsp saffron threads (soaked in 1 tbsp hot water); 0.5 tsp cayenne pepper (or to taste); 2 tbsp breadcrumb (fine); 0.5 cup olive oil; 1 tsp lemon juice; 1 pcs baguette (sliced); 2 pcs garlic cloves (cut in half); 2 tbsp olive oil

Classic Marseille Fish Soup with Rouille and Croutons - Image 1

Prep: 30 min • Cook: 90 min. An authentic rendition of the rich Provençal fish soup, highlighting a robust seafood broth served with garlic croutons and a spicy saffron rouille. This hearty soup is a cornerstone of French coastal cuisine, perfect for a warming and flavorful meal.

Preparation time: 30 min
Cooking time: 1 hr 30 min
Total time: 2 hrs
Servings: 6
Course: Soup
Complexity: Advanced

Units:

Scale:

Ingredients

Fish Soup

2lb assorted rockfish(cleaned and cut into large pieces)
1/2lb shellfish(shrimp, mussels, or small crabs, cleaned)
4 pcs ripe tomatoes(roughly chopped)
2 pcs onions(large, chopped)
2 pcs leeks(white and light green parts, sliced)
1 pc fennel bulb(chopped)
6 pcs garlic cloves(minced)
1 tsp saffron threads(crumbled)
1/2 cup olive oil
1 cup dry white wine
8 cup fish stock
2 pcs bay leaves
3 pcs fresh thyme sprigs
1 pc orange peel(strip from half an orange)
tsp salt(to taste; null)
tsp black pepper(to taste; null)

Rouille

1 pc red bell pepper(roasted and peeled)
1 pc egg yolk
2 pcs garlic cloves(minced)
1/2 tsp saffron threads(soaked in 1 tbsp hot water)
1/2 tsp cayenne pepper(or to taste)
2 tbsp breadcrumb(fine)
1/2 cup olive oil
1 tsp lemon juice

Garlic Croutons

1 pc baguette(sliced)
2 pcs garlic cloves(cut in half)
2 tbsp olive oil

Instructions

Prepare the Fish Soup

Heat olive oil in a large pot or Dutch oven over medium heat. Add onions, leeks, and fennel; sauté until softened, about 10 minutes. Add minced garlic, bay leaves, thyme, and orange peel; cook for 2 minutes longer until fragrant.
Add the chopped tomatoes and cook for 5 minutes, mashing them slightly. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it reduce by half.
Add the rockfish pieces and fish stock to the pot. Bring to a simmer, then add the saffron threads. Season with salt and pepper. Cover and cook for 25-30 minutes, or until the fish is tender.
Carefully remove the fish from the pot and set aside. Strain the soup through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard the solids. Return the strained broth to the pot.
Break the cooked fish into flakes, removing any bones and skin. Add the shellfish to the simmering broth and cook for 5-7 minutes, or until cooked through. Gently stir in the flaked fish.

Make the Rouille

Combine roasted red bell pepper, egg yolk, minced garlic, saffron (with its soaking water), cayenne pepper, and breadcrumb in a food processor or blender.
Pulse until smooth. With the motor running, slowly drizzle in the olive oil until the mixture is emulsified and thick, similar to mayonnaise. Stir in lemon juice and season with salt to taste.

Prepare Garlic Croutons

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Drizzle with olive oil and bake for 8-10 minutes, or until golden and crisp.
Rub the warm croutons with the cut side of garlic cloves.

Serve

Ladle the hot fish soup into bowls. Serve immediately with a dollop of rouille on top and garlic croutons on the side. Some extra rouille can be passed around for individual preference.

Nutrition

Servings: 6
Serving size (imperial): 15.2 fl oz

Nutrient	Per serving	Per 100 ml	Total (6 servings)
Calories	450.5 kcal	100.1 kcal	2,703 kcal
Protein	35.2 g	7.8 g	211.2 g
Fat	22.8 g	5.1 g	136.8 g
Carbs	25.1 g	5.6 g	150.6 g

Tips

For a richer broth, simmer fish bones (heads and frames, without gills) with vegetables before addin
Ensure all vegetables for the soup base are finely chopped to fully release their flavors during coo
Traditionally, rouille and croutons are served separately, allowing guests to customize their bowl.

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Ingredients

Fish Soup

2lb assorted rockfish(cleaned and cut into large pieces)
1/2lb shellfish(shrimp, mussels, or small crabs, cleaned)
4 pcs ripe tomatoes(roughly chopped)
2 pcs onions(large, chopped)
2 pcs leeks(white and light green parts, sliced)
1 pc fennel bulb(chopped)
6 pcs garlic cloves(minced)
1 tsp saffron threads(crumbled)
1/2 cup olive oil
1 cup dry white wine
8 cup fish stock
2 pcs bay leaves
3 pcs fresh thyme sprigs
1 pc orange peel(strip from half an orange)
tsp salt(to taste; null)
tsp black pepper(to taste; null)

Rouille

1 pc red bell pepper(roasted and peeled)
1 pc egg yolk
2 pcs garlic cloves(minced)
1/2 tsp saffron threads(soaked in 1 tbsp hot water)
1/2 tsp cayenne pepper(or to taste)
2 tbsp breadcrumb(fine)
1/2 cup olive oil
1 tsp lemon juice

Garlic Croutons

1 pc baguette(sliced)
2 pcs garlic cloves(cut in half)
2 tbsp olive oil

Instructions

Prepare the Fish Soup

Heat olive oil in a large pot or Dutch oven over medium heat. Add onions, leeks, and fennel; sauté until softened, about 10 minutes. Add minced garlic, bay leaves, thyme, and orange peel; cook for 2 minutes longer until fragrant.
Add the chopped tomatoes and cook for 5 minutes, mashing them slightly. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it reduce by half.
Add the rockfish pieces and fish stock to the pot. Bring to a simmer, then add the saffron threads. Season with salt and pepper. Cover and cook for 25-30 minutes, or until the fish is tender.
Carefully remove the fish from the pot and set aside. Strain the soup through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard the solids. Return the strained broth to the pot.
Break the cooked fish into flakes, removing any bones and skin. Add the shellfish to the simmering broth and cook for 5-7 minutes, or until cooked through. Gently stir in the flaked fish.

Make the Rouille

Combine roasted red bell pepper, egg yolk, minced garlic, saffron (with its soaking water), cayenne pepper, and breadcrumb in a food processor or blender.
Pulse until smooth. With the motor running, slowly drizzle in the olive oil until the mixture is emulsified and thick, similar to mayonnaise. Stir in lemon juice and season with salt to taste.

Prepare Garlic Croutons

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Drizzle with olive oil and bake for 8-10 minutes, or until golden and crisp.
Rub the warm croutons with the cut side of garlic cloves.

Serve

Ladle the hot fish soup into bowls. Serve immediately with a dollop of rouille on top and garlic croutons on the side. Some extra rouille can be passed around for individual preference.

Nutrient

Per serving

Per 100 ml

Total (6 servings)

Calories

450.5 kcal

100.1 kcal

2,703 kcal

Protein

35.2 g

7.8 g

211.2 g

Fat

22.8 g

5.1 g

136.8 g

Carbs

25.1 g

5.6 g

150.6 g