How to Make Fish Soup | Rick Stein Recipe

Watch as Rick shows you how to make a classic Provencal fish soup with croutons. Although a lengthy process, it's very simple and filled with flavour, simply made with leftover vegetables and fish you might find in your fridge. Seasoned with bay leaves, thyme, saffron and orange for a citrus aroma, try this dish out for yourself.
How to make Rouille: • How to Make Rouille | ...
Find more recipes at: rickstein.com

[@DrCrabfingers]

Superb as always. Please in the name of god give the man a Knighthood already. I lived in Cannes for a while and there is nothing quite so fine as a fish soup with croutons and a bottle of good Provencal Rose....applause to the French for their wonderful passion for food and wine. Always a total joy to see Rick cooking....He is National Treasure!

[@BackyardChef]

One of my favourites and top chef - nice one Rick. Best, Rik

[@vonpfrentsch]

Sir, I´m originally from Nice, south of France, Côte-d´Azur. I learned with 10 years how to make fish soup from my mother, who was a brillant cook, and I must say that the soup you´re preparing is very close to a perfect Provençal fish soup; it´s just a pitty that you´re missing some fish species we find in the south of France (moray eel, St. Peter´s fish and scorpion fish for example). Well done anyway. I´m probably the same age as you.

[@BillSikes.]

All of our Fishes are from the cold North Atlantic, I've never even heard of a Saint Peter Fish 🐠 Thanks 😊

[@vonpfrentsch]

@@BillSikes. It´s like an hunter haven never heard of a deer.

[@BillSikes.]

@@vonpfrentsch Thanks for the info 🍲🤙😋

[@NabozThom]

Rick Stain is best fish and shellfish recipes Chef for me and not only for cooking, also for storys in his cooking trips series.. At the end product soup I always add couple pieces of fillet cubes and let them seat couple minutes then serve it as it is above.. I really love that french I think fish soup.. All the best

[@taintdshadw]

I love how authentic he is about what actually goes into the soup! It's the things traditionally made from leftovers that weren't sold or were going bad. It was a meal that got poor people through in tough times. Using lower quality ingredients just feels like such a great sign of respect for the spirit of this dish! Fish starting to smell? Found a really cheap deal at the supermarket for some fish? Found some frozen fish at the bottom of the freezer you forgot about? SOUP!

[@Dosadniste2000]

rot is not authentic

[@sianwarwick633]

Mmm. Someone's getting a bit excited

[@JonniePolyester]

Great ‘Jazz after Dark’ background music … a Jazz festival in Padstow perchance? Lovely recipe will be trying out soon….❤

[@ianknights7602]

I just tried this lovely recipe using all the veggie stuff that I could find in my fridge and the odd bit of fish lurking at the back of the freezer. Even found a tired looking courgette which went in. Mimicking the master I also managed to splash my polo shirt even though I was using a ladle when it came to squeezing out all the juices. In fact I still have the pulp and will try a third pressing tomorrow. Oh, and the tips for making the rouille were spot on. All good!! Merci!

[@petercartledge5088]

Nice. You can make a great variation on this by adding a little pastis such as Pernod or Ricard, which boosts the fennel flavour. Even better use it as a base for a fish and shellfish stew with chunks of fish poached in the soup, and then shellfish such as prawns and mussels. A little double cream rounds it off beautifully.

[@joshlovegood9392]

Can't wait for the next series Rick!!

[@edsmith613]

Fish soup is absolutely lovely my problem would be going to Ricks seafood restaurant and ive looked at menu online id want to at least order 6 starters and 5 mains just for myself lol as everything is lovely 😊😊😊

[@cardiandrews2266]

Can smell it very nice 👌, good chef 🧑‍🍳

[@danielvaughan4155]

That looks delicious! Thanks👍😁🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@andrewainsworth497]

Great recipe, looks delicious. You need a apron Rick to save your shirts!!!

[@cdifffc1754]

Rick is the best !

[@IPGarland]

Top recipe as ever, thanks Rick! I always try to add some Ricard at the end adds a really nice flavour…french friend put me on to it!

[@BillSikes.]

*Ricard

[@andrewhayes7055]

Looks delicious.

[@christinehodge3608]

Looks delicious ,

[@TheDoRelian]

Added to my to do list

[@edsmith613]

I love this fish soup its amazing. Is there any chance before xmas of new content Rick as no new recipes up for a while

[@dcrossification]

I make this once a year or so. Adding a splash of pernod. It's quite a bit of work; a food mill is indispensable for the final pureeing of the soup.

[@theram4320]

I like it thicker. Pretty sure when I've had it in both Northern and Southern France, it's a lot thicker? I'll make mine thicker!

[@bevcrabtree6519]

what other broth could you use other than fish broth?

[@sianwarwick633]

It's a fish soup

[@Muhammadkhancmskwl]

Rick I am nadeem from Pakistan I love your recipe I am make also channel for cultural food exchange recipes project through international school students and teachers because I am also head teacher for growing global information through this I am lot of partners in UK 🇬🇧 we work through this school under British Council project for connecting class room project 😀

[@vidadormer8995]

Rick please show us how to make a lobster and prawn bisque thanks 😊

[@damiendavis5151]

Sensational. Question. What is Rui?

[@sianwarwick633]

Rouille is egg yolk added to olive oil, like the start of mayonnaise. Add bread crumbs, garlic (nearly paste), saffron and cayenne to the 'mayonnaise' base. Never made it - sounds good - recipe on wiki.

[@alexandermethven]

thanks mr stein .from baker scqf level 6.

[@seferinorino6951]

The orange inclusion surprised me

[@gazmix589]

with whats left over after the passing could chuck a few eggs in & bit flour & make Mediterranean fish patties..can't waste that

[@AfroGaz71]

I was thinking similar. Some type of fish cakes. A lot of good nutrition gone to waste otherwise.

[@BillSikes.]

That's a great idea 🤙😊

[@sianwarwick633]

What's rouille ? I 'll look it up

[@edsmith613]

The only issue i have a tall with the which i absolutely think looks lovely the croutons look like they have been bought from tesco

[@MrFlyingguy]

just "yes" from me.

[@chriswalker2753]

Lovely recipe but... fish stock? No doubt a fish restaurant has lots of bones available, but domestic cooks will have to make a point of filleting their own fish for several meals just to make stock. Fishmongers should have a surplus of bones and heads, but most won't sell them, presumably because of elf'n'safety or something.

[@Daniel-fj8eu]

I'll add flour and egg into that residual of meat, turn it into fish balls.

[@chandankumarshaw2670]

Not so good! But so good 👍

[@DazDc]

Seems like a lot of waste of good fish. Is there any recipe to use up this pulp?

[@joesmith7427]

Scrod- "sailors catch reserved on deck""!!!

[@oblongmusic3389]

🤤🤤🤤

[@mowdiewart3110]

Cullen Skink any day.

[@sianwarwick633]

How to make fish stock: buy a pound of fresh fish filets ....

[@Lividbuffalo]

Why use filleted fish if you’re gonna blend it anyway? Makes no sense at all.

[@sandorclegane3658]

It's left overs.... What hasn't sold and is needing to be sold..."chefs special"... He even explains at the start..

[@chandankumarshaw2670]

Yes

[@rajinder2k4]

If the purpose is to mash and strain it why not just add whole fish

[@joebarrett4353]

Is the music in the background intentional or is it next door's radio. Absolutely not needed. Distracting from what's going on

[@willross6554]

When you make your own food recipe video you can decide what music you want, until then shut up

[@danielvaughan4155]

Joe get a grip!

[@billy4072]

@@willross6554 he's right imo , constructive criticism, ... free speech. You know ..things that are an anathema to you maybe.... But hey ho, whatever yanks your chain.

[@JonniePolyester]

Agree entirely - so annoying. It sounds like its the Padstow Jazz Festival in full swing

[@thesmallerhalf1968]

@@billy4072 there is a difference between constructive criticism and opinion. This is opinion, and the thing about opinion is everyone has one, but don’t need to share it.

[@richardhewer335]

Borderline scandalous making soup from all that good food.

[@jamietrev]

Yeah man, loose the tunes, sounds of cooking and mr stein’s dulcet voices are the be#t music