Mediterranean Fish Soup with Rouille

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Fish soups can be made with all sorts of combinations of fish. Don’t be the least bit bothered if you haven’t got exactly the fish I suggest, but use a combination of whole fish and shellfish. The crab adds almost essential richness in my opinion.


  • 2.5 kg mixed fish – e.g. 1 whole plaice, ½ cod, 2 small whiting


Cut the fish into chunks, bones, head and all (remove gills first). Heat the olive oil until smoking, add garlic and onions, toss for a minute or two, add the sliced tomatoes, herbs and fish including shells, cook for 10 minutes, then add enough fish stock or water to cover. Bring to a fast boil and cook for a further 10 minutes. Add more liquid if it reduces too much.

Soak the saffron