GEOFF’s Soupe de Poisson “Fish Soup” Recipe…

Soupe de Poisson transforms a humble fish stock into a masterpiece that celebrates the essence of the sea. This classic French soup embodies the philosophy of respectful cooking—where every element of flavour is extracted, nothing is wasted, and simple ingredients become extraordinary. The slow-simmered base develops remarkable depth as fish completely incorporates into the broth, creating a velvety consistency that carries complex flavours of saffron, tomato, and aromatic herbs. When paired with traditional rouille, crisp croutons, and aged Gruyère, it becomes an elegant yet rustic experience that honours coastal cooking traditions. Perfect for showcasing the versatility of homemade fish stock, that thoughtful transforms basic ingredients into a sophisticated dish that nourishes both body and soul.

GEOFF’s Soupe de Poisson “Fish Soup” Recipe…

No ratings yet

"A classic French fish soup – deeply flavoured, built on good stock and whatever the sea offers, the kind of dish that takes time and patience but repays both with something genuinely memorable on the table."

Print Recipe Pin Recipe

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Servings:6 people

Course:Dinner, Lunch, Soup

Cuisine:Australian, French

Calories:571

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 ltr GEOFF’s Fish stock (prepared ahead)
• 400 gm white fish fillets/offcuts, cutinto chunks (Murray cod, Nannygai, Snapper or and firm fish)
• 40 ml Extra Virgin Olive Oil
• 150 gm onion (1 medium white or brown onion), peeled and finely diced
• 100 gm carrot, finely diced (1 medium)
• 100 gm celery, finely diced (2 stalks)
• 20 gm garlic, minced (3-4 cloves)
• 400 gm canned tomatoes (crushed)
• 40 gm tomato paste
• 60 ml dry white wine (Clare Valley Riesling) or Verjuice (45ml) or Pasti (15-20ml). See notes.
• 5 gm orange zest (from 1 medium orange)
• 2 bay leaves (fresh if possible)
• 2-3 gm Sea salt and freshly ground black pepper to taste
• 0.5 gm cayenne pepper (pinch, optional)

Ingredients for the Rouille

• 10 gm garlic, minced (2 large cloves)
• 5 gm red chilli, deseeded and finely chopped (1 small) or 0.5gm cayenne
• 20 ml hot water (1 tablespoon)
• .25 gm saffron threads (small pinch)
• 2-3 gm dijon mustard (1/2 teaspoon)
• 175 ml extra virgin olive oil
• 5 ml lemon Juice (1 teaspoon)
• 2-3 gm sea salt to taste

For Serving

• 250 gm Baguette, sliced and toasted (1 small baguette)
• 100 gm Gruyère cheese, finely grated

Equipment

• 1 Induction
• 1 Gas Stovetop

Method

 

Method for Soup Base

1. 1.      In a large saucepan, heat olive oil on Mieleinduction setting 6 or 7 or over a medium heat.

   2.      Sauté onion, carrot, and celery for 8–10 minutes until softened and aromatic.

   3.      Add garlic and cook for 1 minute. Stir in tomato paste, crushed tomatoes, and orange zest.

   4.      Add the dry white wine and simmer for 2 – 3minutes.

   5.      Pour in the fish stock, add herbs and seasonings(thyme, bay leaves, salt, pepper, cayenne).

   6.      Bring to a gentle boil, reduce heat to induction setting 4 or low, and simmer for 20–25 minutes.

   7.      Add fish chunks and cook for another 10 minutes until the fish is tender but not falling apart. Add verjuice at this stage if using.

   8.      Adjust seasoning to taste.

Prepare the Rouille

1. Steep saffron in hot water for 5–10minutes.

   In a bowl or blender, combine garlic, chilli, mustard, saffron water, and lemon juice.

   Slowly drizzle in olive oil while blending or whisking to form an emulsion.

   Season with sea salt to taste.

Nutrition

Calories:571kcal

Notes

To Serve:

Ladle soup into warmed bowls.

Serve with toasted baguette slices topped with rouille and grated Gruyère.

Optionally, melt cheese under a grill for added richness.

Pair with a crisp Provençal white wine or light rosé.

Serving Suggestions:

As a Main Course: 6 servings at 500ml per serving.

This provides a hearty portion with substantial seafood. Serve with crusty bread and a simple green salad with vinaigrette to balance the richness.

As an Entrée: 8-10 servings at 320ml per serving.

Perfect starter portion before a larger meal

Notes:

1. Pastis adds a distinctive Provençal touch (anise flavour). Add this at the end directly to the ladled soup. Verjuice will give you that bright acidity without any alcohol, and it has this lovely gentle grape flavour that works beautifully with seafood.
2. Fish offcuts add depth of flavour — ensure bones are removed for smoother texture.
3. For a silky finish, soup can be partially blended or passed through a sieve after cooking (optional, but traditional in some versions).
4. Rouille can also be used as a dip or sandwich spread beyond this dish.

Fridge Friendly Instructions:Soup base: Store in an airtight container up to 3 days. Rouille: Store separately in a sealed jar for up to 5 days.

Freezer Friendly Instructions:Soup base: Freezes well for up to 3 months. Let cool completely before freezing. Leave headroom in containers. Rouille: Freezing not recommended due to the emulsion, which may split. Make fresh if serving from frozen soup. Baguette & Cheese: Toasted baguette can be frozen, but best fresh. Grated Gruyère freezes well.

Nutrition Facts – 6 servings

Amount Per Serving | Calories – 571 or Kilojoules – 2,390 | Total fat 40gm, Saturated fat – 6gm, Monounsaturated fat – 25gm, Polyunsaturated fat – 4gm, Trans fat 0gm | Cholesterol – 1mg | Sodium – 869mg | Potassium – 602mg | Total Carbohydrate –31gm, Dietary Fibre 5gm, Sugars 5gm | Protein 20gm | Vitamin A 203%| Vitamin C 24% | Calcium 10%| Iron 46%.

*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

Tried this recipe?

Let us know how it was!