Soupe de Poisson: An Authentic Taste of the French Riviera

Soupe de Poisson: A Classic Fish Soup from Marseille, France

Soupe de Poisson is a strained fish soup broth traditionally served with croutons and rouille, a thick spicy sauce made with potatoes, chilis, and garlic. This is a provençal favorite dish along the Cote d’Azul especially in Marseille, France. For centuries, French fishermen have made this soup from the fish (and their parts) they were unable to sell from that day’s fresh catch.

Why soupe de poisson is more than just a fish soup

Soupe de poison is more than just fish soup because its flavor embodies the true essence of the sea. It should have a strong fish flavor, a fair amount of heat from chilis, deep notes of saffron, and a hint of anise.

Choose the freshest fish, simmer them gently, and tenderly press the juices out of the fish when you strain it. Then you will be rewarded with a clear savory broth that is reminiscent of warm sunny days on the Mediterranean coast.

Crafting the Perfect Authentic Soupe de Poissons

The best ingredients to use in Soupe de Poisson are all the inedible fish parts you would normally throw away. This includes fish heads, tails, bones, trimmings, shellfish remains like shrimp, and lobster heads and shells. If you do not have access to a local fishmonger who is happy to give you a fresh supply of these, as you cook with fish and shellfish at home, save these parts and freeze them to have on hand.

Soup Ingredients: Fresh from the Sea

• 1 cup diced onions
• 3/4 cup sliced leeks (or 1/2 cup additional onions diced)
• 1/2 cup olive oil
• 4 cloves of garlic, mashed
• 1 can of diced tomatoes, drained (or 1 large diced plum tomato or 3 tablespoons tomato paste or tomato purée)
• water
• 6 parsley sprigs (plus more for garnish)
• 1 or 2 bay leaves
• 1/2 teaspoon thyme
• 1/8 teaspoon fennel seeds (or 1/4 cup chopped fresh fennel bulb, fennel fronds for garnish, or 2 teaspoons of a pastis like Pernod)
• 2 teaspoons saffron strands
• 2-inch piece of orange peel
• 1/8 teaspoon fresh ground pepper
• 1 tablespoon salt
• 3 pounds of fish and their parts (including bones, trimmings, heads, shellfish shells, frozen fish, etc.)
• 1/2 cup angel hair pasta, broken into 2-inch pieces
• French baguette cut into rounds and toasted (or 1 cup large croûtons)
• 1 cup grated Swiss (Gruyère) or Parmesan cheese

Rouille Ingredients

• 1 red bell pepper, chopped (jarred or simmered for 3 minutes in the soup & peeled)
• 1 small chili pepper (or 1/2 teaspoon Tabasco sauce)
• 1 medium potato, peeled and boiled until tender in soup
• 4 cloves garlic, mashed
• 1 teaspoon basil (or thyme)
• 1/4 cup extra virgin fruity olive oil
• salt and pepper
• 3 tablespoon hot soupe de poisson

Tools of the Trade: What You’ll Need

• Soup pot
• Mesh sieve
• Measuring cups and spoons
• Knife and cutting board
• Large bowl

Soup Instructions: Step-by-Step

1. Heat the olive oil in the soup pot over medium heat. Then cook the onions and leeks until they are tender but not browned. This should take approximately 3 to 5 minutes.
2. Add the garlic and canned tomatoes, stir, and cook an additional 5 minutes.
3. Add 10 cups (2 1/2 quarts) of water, parsley, bay leaf, thyme, fennel, saffron, orange rind, pepper, salt, fish, shellfish, and parts.
4. Gently stir to combine and simmer uncovered for 40 minutes.
5. Carefully strain the soup into a large bowl. Gently press the liquid out of the seafood and herbs with a wooden spoon or spatula. Wipe the soup pot clean.
6. Return the fish broth to the soup pot, taste it, and correct the seasoning if needed by adding salt, pepper, or saffron.
7. Bring the soup to a boil and add the pasta and the peeled potato (for the rouille). Boil them until it is al dente, about 8 minutes.
8. After the potato is fork tender, pull it out and add it to the rouille sauce.
9. Put the croutons or toasted baguette slices in bowls and ladle the soup over them.
10. Garnish with fresh parsley or fennel fronds. Serve the cheese and rouille separately.

Rouille Instructions: Step-by-Step

1. Put soft chopped red bell pepper, chili or Tabasco, potato, garlic, and basil into a food processor and blend on high until smooth.
2. Stir in olive oil until well combined.
3. Taste and season with salt and pepper.
4. Right before serving, thin sauce out with hot fish broth. Serve in a small bowl or sauceboat.

Julia Child Picture Project

If you are interested in more photos of Julia Child’s recipes found in Mastering the Art of French Cooking Vol. 1, here is my collection. This soupe de poisson recipe is inspired by her recipe on page 50. I recommend you find your copy or purchase the cookbook and read her words. She imparts wisdom that is both enlightening and entertaining like no other.

Tips and Techniques for Mastering Marseille’s Fish Soup

Selecting the right fish for your soupe de poisson

As quizzical as it may sound, fish should not be fishy. Fish should smell like the ocean. If fish fillets or any part of the fish smells the least bit like a fish, toss it.

A good soupe de poisson is a celebration of the sea. The best fish soups get their depth of flavor and complexity when 4 to 6 different types of fish are used. Since the soup is gently boiled for 40 minutes, look for firm-fleshed fish. Try a variety of the following.

• Snapper
• Halibut
• Grouper
• Sea Bass
• Eel
• Salmon
• Sole
• Perch
• Cod or Lingcod
• Whiting
• Trout
• Rockfish
• Shellfish: clams, mussels, shrimp, lobster, crab, scallops

Secrets to achieving the perfect consistency and flavor

Soupe de poisson is best when it is perfectly clear, at least until the rouille sauce is added. There are two ways to make sure your soup is not cloudy and free of floaters.

1) Do not let your soup come up to a rolling boil. Keep it at a low boil or a medium simmer. When water comes to a high boil, it disrupts the proteins and collagen in the meat and makes the soup cloudy. 2) Strain the soup with a fine mesh strainer or sieve. Do this as many times as needed to achieve a beautifully pristine floater-free soup.

This soup should be a bit spicy with just a hint of anise. If chili peppers are not on hand, use a 1/4 teaspoon of cayenne pepper. Add more to your liking. Fennel is a wonderful way to give your soup a slight licorice or anise flavor. Using a pastis (an anise liquor) like Pernod also works well.

Serving and Savoring Your Soup

The traditional accompaniments: Rouille and croutons

Generally, this French fish soup is served with rouille. Rouille is a thick sauce made with garlic, red peppers, and chilis. It is thickened with a potato that has been cooked in the soup until soft. Traditionally, all the ingredients are ground into a paste with a mortar and pestle. For speed and convenience, use a food processor if you can. One of the things I adore most about Julia Child is how she embraced new technology, like the food processor or immersion hand mixer.

What to Serve with a Classic Soupe de Poisson?

Even though this soup looks like an elegant dish, it is a humble provincial comfort food at its heart. With that in mind, you can see how it pairs great with rustic grilled cheese sandwiches, pommes frites (French fries) dipped in a garlic aioli, and a carafe of white Burgundy or Pouilly-Fuisse.

FAQs about Soupe de Poisson Recipe

How to store fish broth

This soup freezes well in an airtight container for up to 4 months. Be sure to label it and date it as well. Or keep it in the fridge for up to 5 days in an airtight container.

What is the difference between soupe de poisson and bouillabaisse?

As mentioned above, soupe de poisson is a strained fish broth. Bouillabaisse is simply soupe de poisson and an assortment of chunks of fish, scallops, mussels, clams, and shellfish. It can also be served with rouille, toasted French bread, and a squeeze of lemon.

Can soupe de poisson be made with frozen fish?

Yes, frozen fish can definitely be used for making soupe de poisson. However, you still want to use a variety of fish to get the best flavour. Aside from using frozen fish, freeze part of the fish you would normally throw out like the trimmings, bones, and head. That way you will have plenty on hand when you are ready to make a batch of fish soup.

Other Seafood Recipes and French Soups You’ll Love

Poisson en Papier

Leek Soup