How to make Marseille fish soup?
This recipe takes 70 minutes for 6 servings, intermediate difficulty.
Discover our marseille fish soup recipe. Ready in 1h10. Medium. Serves 6. With 1 kg de petits poissons variés, 1 kg of mixed small fish, 1 kg de pescadillas ...
40 min
Prep time
30 min
Cook time
6
Servings
Intermediate
Difficulty
1h10
Total time
Lunch
Meal type
What ingredients for Marseille fish soup?
How to prepare Marseille fish soup?
-
1
You need to buy fish for soup.
-
2
Try to gather as many species as possible: red mullets, gillets, small rockfish.
-
3
And a piece of conger eel.
-
4
Fry in a pot or skillet, preferably on clay, containing one glass of olive oil, a leek and finely chopped onion, two cloves of minced garlic, two peeled tomatoes (or a bit of tomato puree), some fennel and parsley, and a bay leaf (no thyme).
-
5
Add the scaled, gutted, and washed fish.
-
6
Season with salt and pepper.
-
7
Gently fry everything and then add 2 liters of water.
-
8
Boil as quickly as possible and add the crabs.
-
9
Cook for a quarter of an hour on a rolling boil.
-
10
Remove the crabs and strain the soup through a sieve, pressing well to extract all the juice. You should obtain a rich puree.
-
11
Return it to the pot with the crabs.
-
12
Season with salt, pepper, and two generous pinches of saffron; the soup must be quite flavorful.
-
13
Bring to a boil again and add the large vermicelli.
-
14
When the pasta is cooked, serve very hot.
-
15
Place shredded cheese on the table for each person to put in their bowl as they prefer.
Did you try this recipe?
Give your opinion and help other users!
Community photos
Did you try this recipe?
Frequently asked questions
Preparation takes 40 minutes and cooking takes 30 minutes, for a total of 70 minutes.
This recipe serves 6 people. You can adjust the quantities directly on the page.
This recipe is hard difficulty. It is suitable for experienced cooks.
Comments 0
Be the first to comment on this recipe!