Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

French cuisine has a number of wonderful traditional fish soups, making good use of fresh fish simmered with herbs and wine. This is a light soup, but with a surprising depth of flavour.


For the eggs

  • 1 John Dory, about 400 g (12 ¾ oz), filleted
  • 4 red


  1. Wash the fish fillets and conger eel thoroughly under plenty of water. Pat dry with paper towels and cut into 3-5 cm (1 ¼-2 inch) cubes. Cover and refrigerate until ready to use.
  2. Heat the olive oil in a pan, add the carrot, onion, leek and garlic and cook over low heat for 5 minutes. Add the thyme sprigs, bay leaf and the tomato paste. Mix well for 5 minutes. Stir