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The starter, Mediterranean

Fish soup with rouille

Fish soup with rouille is a Mediterranean starter for 6 people, made from rockfish blended and strained, served with croutons, rouille and gruyere. It takes 40 minutes of active work, is made the day before, rates as moderately difficult, and costs €3.80 per person. The key to success is straining the soup through a fine sieve, which gives it full flavor and texture without any bones.

A real fishermen's fish soup, with a punchy rouille, croutons and gruyere, it's the Mediterranean in a bowl.

Fish soup with rouille
For
6 people
Work
40 min
Total time
1 h 40
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.80
Calories per person
330 kcalcalculated by Kiloach, your weight coach

This is a thick, briny soup, lifted by saffron and orange zest, that sets a southern tone for the table. Straining it gives a velvety texture with no bits, and concentrates all the flavor from the rockfish. The rouille, sharp with chili and garlic, changes everything once you spread it on a warm crouton and dunk it in the bowl.

It takes some time in the kitchen but nothing on the day itself, which makes it ideal for a dinner party in fall or winter, when you want to open the meal on a generous, briny note. It pairs well with a menu that stays Mediterranean, grilled fish or slow cooked vegetables, and it makes an impression from the first spoonful.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 55 min
  2. The same day 1 step
  3. Before the guests arrive 1 step, 8 min
  4. When it's time to serve 1 step

The day before, you make the whole base, sauteing the vegetables and fish, letting it simmer, then blending and straining it before chilling. In the morning, you make the rouille, which just waits in the fridge. Right before guests arrive, you grill the bread and rub it with garlic, and at serving time, you reheat the soup and plate everything together, piping hot.

The ingredients

6 people

Fish counter

  • Rockfish 1 kg

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Saffronoften in the pantry 1 pinch
  • Mayonnaise 100 g
  • Chili powderoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Leek 1
  • Garlic 4 cloves
  • Fennel 1
  • Orange 1

Bakery

  • Bread 1

Dairy

  • Grated gruyere 100 g

Allergens Fish, Shellfish, Gluten, Eggs, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Saute the onion, leek, fennel and 3 garlic cloves in the olive oil, then add the fish. 15 min

    Let the fish brown well before adding water, the soup will taste deeper.

  2. Add the tomatoes, the orange zest and the saffron, cover with water and let it simmer. 40 min

    Skim regularly, the soup will be clearer and more refined.

  3. Blend everything thoroughly with the bones, push it through a fine strainer pressing hard, then adjust the salt and pepper.

    Press firmly with a ladle, the soup gains body this way.

The same dayDuring the day, whenever you get a moment.

  1. Make the rouille by mixing the mayonnaise with the crushed garlic, the chili and a bit of soup.

    A pinch of saffron turns the rouille orange and more fragrant.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Slice the bread, toast it, then rub it with garlic. 8 min

    Toast it dry in the oven, it stays crisp once dunked in the soup.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the soup and serve it piping hot with the croutons, the rouille and the gruyere.

    Spread the rouille on the croutons and dunk them in the soup, that's the way to eat it.

Our tips to get it right

  • Ask your fishmonger for a mix of small rockfish and have them save the heads and bones for you, that combination is what gives the soup its depth.
  • Don't skip the straining step, press hard with the back of a ladle to pull every bit of flesh off the bones.
  • Taste the soup before serving and adjust the salt, a night in the fridge often mellows the seasoning.

The variations

  • Swap part of the rockfish for monkfish or conger eel if you want a milder soup, the flavor will be softer.
  • For a shellfish free version, check the origin of your fish carefully and skip any shell or crab added to the stock.
  • To save time on the day, make the rouille and croutons ahead and freeze the blended soup once it's cold, then just reheat it.

What to serve it with

  • A well chilled Provence rosé
  • A lemony arugula salad after
  • Vegetables grilled in olive oil

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container, and freezes very well once blended and cooled. Reheat it gently in a saucepan, stirring, without letting it boil too long so it keeps its smooth texture.

Questions about this recipe

Can you use other fish instead of rockfish?

Yes, you can use monkfish, conger eel or gurnard, but the soup will be less distinctive. Small, gelatinous rockfish are what give this soup its characteristic flavor and body.

Do you really need to strain the soup?

Yes, this step turns a stock into a true thick soup. It lets you capture all the flesh still clinging to the bones while removing anything hard.

How do you make the rouille milder or spicier?

Just adjust the amount of chili to your guests' taste, half a teaspoon is enough for a milder version. You can also add a pinch of saffron for a more fragrant, deeper colored rouille.

What's the best way to serve this soup at the table?

Serve the soup very hot in individual bowls, with croutons and rouille on the side so everyone helps themselves. The best way to enjoy it is spreading rouille on a crouton and dunking it right into the soup.

Can a fish soup with rouille be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a fish soup with rouille?

Allow 1 h 40 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a fish soup with rouille?

About 330 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a fish soup with rouille cost?

About €3.80 per person, that's €22.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, gluten, eggs, lactose. Remember to ask your guests about their allergies before putting your menu together.

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