The origin of this recipe lies in the fishermen who, on their return from fishing, brought home unsaleable fish and cooked them to make a soup to which they added croutons rubbed with garlic.
Fish soup is most often made with rock fish, which are often small and colourful, such as Girelle, Rascasse, Roucaou, Vieille… You can also add a piece of Fielas (Congre) and Fioupélans (large clawed crabs). But each family that makes real fish soup has its own little secrets!
Fish soup is the traditional summer dish in our country. We make it in the cabins by the sea, during the holidays, with fish from the family catch. It is a dish that we all make together: young and old, everyone has to participate!
The recipe is not complicated, but it takes time and elbow grease!
To make fish soup you need a large pot, a hand blender, a vegetable mill and a chinois (a very fine strainer).
To make fish soup, you need: 3 kilos of rock fish, herbs: fennel branches, a few bay leaves and a dried orange peel, 5 cloves of garlic, 4 onions and a coarsely chopped leek, a tin of tomato paste, a glass of olive oil, 1/2 glass of Pastis, 3 doses of saffron powder, salt and pepper.
You will find your fish on the famous fish market of the Vieux Port, it is located Quai de la Fraternité and it is open every day, every morning from 8am to 1pm (depending on the weather) or you can also find the fish for your soup at your usual fishmonger.
