Aigo Saou

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

This Provençal soup can be made with just one fish or several different types. (All fish should be weighed with their heads.) The fish and soup may be served as separate courses or in one bowl.


  • 4-5 lb/1.8-2.3 kg white-fleshed fish, trimmed and cut into steaks, heads and trimmings reserved for stock
  • 3 tbsp


  1. Marinate the fish steaks in olive oil and garlic for 1 hour at room temperature. Remove the fish from the marinade and pour the marinade into a large saucepan.
  2. Heat the reserved marinade, add the onions and cook them until soft but not brown. Add the stock, potatoes, tomatoes, bouquet garni, orange zest, fennel, salt and pepper. Bring to a boil and simmer, skim