Jean Sorin’s Fisherman’s Stew

Preparation info
  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

Soupe du Pêcheur is an extrovert, sociable dish, impossible to eat without a certain amount of mess. It is excellent comfort food for the evening after a long, cold days fishing, with a loaf of really good country bread.


  • 3 tbsp olive oil
  • 3 onions, chopped
  • 3 cloves of garlic<


Heat the olive oil in a large pan. Add the onions, garlic, chilli, saffron and seasoning and soften over a gentle heat for 10 minutes. Add the chopped tomatoes, purée and white wine. Bring to the boil and simmer for 5 minutes to reduce some of the liquid.

Add the potatoes and simmer gently for 15 minutes.

Add the cleaned shellfish and then carefully lay the fish fillets on top.