📝 About This Recipe
Transport yourself to the sun-drenched docks of Marseille with this authentic Soupe de Poissons de Roche, the rustic ancestor of the famous Bouillabaisse. This deeply savory, rust-colored broth is achieved by simmering whole, bone-in rockfish with aromatic fennel, saffron, and orange zest until every ounce of ocean essence is extracted. It is a masterclass in French coastal cooking, offering a complex layering of anise and maritime flavors that is both light and incredibly satisfying.
🥗 Ingredients
The Fish and Stock
- 3 lbs Small Rockfish (varieties like rascasse, sea robin, or red mullet; cleaned but with bones/heads)
- 1/4 cup Olive Oil (extra virgin)
- 1 cup Dry White Wine (such as Muscadet or Sauvignon Blanc)
- 8 cups Water (or light fish stock)
Aromatics and Spices
- 1 Yellow Onion (large, roughly chopped)
- 1 Leek (white and light green parts only, sliced)
- 1 Fennel Bulb (chopped, fronds reserved)
- 5 Garlic Cloves (smashed)
- 1 cup Canned Tomatoes (crushed or puréed)
- 2 tablespoons Tomato Paste
- 1/2 teaspoon Saffron Threads (crushed)
- 1 strip Dried Orange Peel (2-inch piece)
- 1 Bouquet Garni (thyme, bay leaf, and parsley tied together)
The Rouille and Garnish
- 1 Baguette (sliced and toasted into crostini)
- 2 Garlic Cloves (for rubbing on bread)
- 1/2 cup Mayonnaise (or traditional garlic/oil emulsion)
- 1/4 teaspoon Cayenne Pepper (for the Rouille sauce)
- 1 cup Gruyère Cheese (finely grated)
👨🍳 Instructions
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1
In a large heavy-bottomed stockpot or Dutch oven, heat the olive oil over medium-high heat until shimmering.
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2
Add the chopped onion, leek, and fennel. Sauté for 8-10 minutes until softened and starting to turn golden brown around the edges.
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3
Stir in the smashed garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
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4
Add the whole rockfish (cut into large chunks if necessary to fit). Sauté the fish with the vegetables for 5 minutes, breaking the fish up slightly with a wooden spoon to release juices.
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5
Deglaze the pan with the white wine, scraping up any browned bits (fond) from the bottom of the pot. Let the wine reduce by half.
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6
Add the crushed tomatoes, water, saffron, orange peel, and bouquet garni. Season with a pinch of salt and black pepper.
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7
Bring the mixture to a boil, then immediately reduce to a gentle simmer. Cover partially and cook for 40 minutes. The fish should be completely falling apart.
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8
Remove the bouquet garni and the orange peel. Using a food mill (the traditional method) or a high-powered blender, process the soup until relatively smooth. Note: If using a blender, you must strain through a fine-mesh sieve afterward to remove any bone fragments.
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9
Return the strained, velvety broth to a clean pot. If the soup is too thin, simmer for another 10 minutes to concentrate the flavor. If too thick, add a splash of water.
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10
Prepare the Rouille: Mix the mayonnaise (or homemade aioli) with a pinch of saffron, the cayenne pepper, and one clove of minced garlic.
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11
Toast the baguette slices until golden. While hot, rub each slice with a raw garlic clove for an intense aromatic base.
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12
Taste the soup one last time and adjust salt and pepper. Ladle the steaming hot soup into shallow bowls.
💡 Chef's Tips
Always use whole fish with bones and heads; the gelatin in the bones provides the essential body and mouthfeel of the soup. Don't skip the orange peel; it provides a subtle floral counterpoint to the briny fish and earthy saffron. For the smoothest texture, use a food mill with the finest disk; it catches the bones while pushing through all the flavorful fish solids. If you can't find Mediterranean rockfish, use red snapper, porgy, or even monkfish bones as a high-quality substitute. Make the soup a day in advance; the flavors deepen and harmonize beautifully after a night in the refrigerator.
🍽️ Serving Suggestions
Serve with a chilled bottle of Provence Rosé or a crisp Vermentino to cut through the richness. Place a dollop of Rouille on the garlic crostini and float them directly on top of the soup. Generously sprinkle finely grated Gruyère or Comté cheese over the floating crostini so it melts into the broth. Provide extra Rouille on the side for guests to stir directly into their soup for added creaminess and heat. Follow this course with a light green salad dressed in a sharp lemon vinaigrette to cleanse the palate.