Mediterranean Fish Soup



Preparation info

  • Makes


    main-course servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


    For the Fish Broth

  • 10 pounds [4.5 kg] assorted whole fish such as monkfish (not counting the head, which is rarely sold, but which you should include in the broth if you do fi


To Make the Fish Broth, Steam the Mussels, and Prepare the Fish Fillets

Have the fishmonger fillet and skin the fish (see “An-other Method for Cooking the Fish in a Bouillabaisse,”, for a do-ahead tip or a way to use fish skin). Make sure he gives you the bones and heads. If you’re using the baby fish, you may have to gut them yourself; someti