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A classic Mediterranean fish soup from the French Riviera, rich with aromatic vegetables, fresh seafood, and a hint of saffron. This traditional bouillabaisse-style soup is light yet flavorful, perfect for a healthy lunch.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 srv
Difficulty
Medium
Calories
320 kcal
For 4 serving(s)
Per serving
Heat olive oil in a large pot over medium heat and sauté diced onions, fennel, and garlic until softened and fragrant, about 5 minutes
Add diced tomatoes, tomato paste, and fish stock to the pot, stirring well to combine
Bring the soup to a gentle boil, then reduce heat and add saffron threads, bay leaves, and thyme
Simmer for 10 minutes to develop flavors, then season with salt and white pepper
Add the firm white fish pieces and mussels to the pot, ensuring they are submerged in the liquid
Cook for 5-7 minutes until the fish is opaque and flakes easily, and mussels have opened
Discard any unopened mussels and stir in fresh parsley and a splash of white wine
Serve hot in bowls with crusty bread and a dollop of rouille on the side
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