Jean Sorin’s Fisherman’s Stew


Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

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, crushed, peeled and chopped
  • 2 red chillies, halved, deseeded and chopped
  • a pinch of saffron
  • sea salt
  • freshly ground black pepper
  • 2 x 410 g tins chopped tomatoes
  • 1 tbsp tomato purée
  • 300 ml white wine
  • 600 g new potatoes
  • 500 g mixed, cleaned shellfish: mussels, prawns, scallops or clams
  • 1 kg fish fillets: try any combination of red mullet, John Dory, halibut, bream, bass, haddock, tuna, swordfish and/or marlin
  • a large bunch of flat-leaf parsley, finely chopped


    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. Cover with a lid and simmer for a further 10 minutes.

    Just before serving, add lots of chopped parsley. Serve in large open soup bowls, with plenty of finger bowls at the table.