Nothing could be more Provençal than to consume fish soup, whether it’s in the form of bouillabaisse, bourride or this simple rustic soup recipe. Marseille fish soup, or soupe de poisson as it’s known, is a dish that will transport you to the old port of Marseilles in the south of France.

Found throughout France and Quebec, The traditional version of this recipe strains the soup to give it a smooth texture. MHT likes its a little thicker and more textured, so this version omits the straining stage (less steps!). Feel free to strain the soup if your prefer. Any soup that is a vehicle for melted cheese is alright in our book.

Soupe de Poisson – Fish Soup

This is a simplified version of the famous version of this soup from Marseille. It is similar to its more famous cousin, bouillabaisse. This thick and hearty soup has a delicate flavor with a gentle fish undertone. It is perfect as an appetizer or lunch, especially with a nice loaf of crusty bread and a crisp Sauvignon Blanc.

5 from 1 vote

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Course: Lunch, Soup

Cuisine: French, Mediterranean, Provence, Southeastern France

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Author: My Hungry Traveler

Equipment

Large pot
Food Processor or blender

Ingredients

½ cup Olive oil
2 Onion, sliced
½ bulb Fennel, chopped
6 cloves Garlic, minced
1 Hot chili pepper, like jalapeno
1 Bay leaf
1 tbsp Sweet paprika
28 oz Can of peeled San Marzano tomatoes
2 lb White fish filets, fresh or frozen
1 cup Garlic croutons
28 oz Good quality fish stock
1 cup Gruyere cheese, grated
Salt and black pepper, to taste

US Customary – Metric

Instructions

Heat olive oil in large pot. Sauté onions and fennel until soft, 5 minutes. Add garlic, hot pepper, bay leaf, and paprika. Stir until the fragrance of garlic rises up.
Stir in crushed tomatoes with juices, fish fillets, and broth. Bring to a boil and then reduce heat to medium and simmer for 30 minutes. Remove the bay leaf and transfer solids to a food processor. Process till smooth and return to pot.
Serve in warm bowls and top with Gruyere and croutons.