Classic Basque Fish Soup

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A rustic, deeply flavorful seafood soup from the French Basque coast, brimming with white fish, mussels, clams, and shrimp in a saffron- and tomato-enriched broth. Hearty enough to be a main course, it is traditionally ladled over toasted baguette rubbed with raw garlic.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 7 gSugar
• 38 gProtein
• 780 mgSodium
• 920 mgPotassium
• 120 mgCalcium
• 3.5 mgIron
• 42 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the seafood

• 1 lb (450 g) firm white fish (hake, cod, or monkfish), cut into 2-inch chunks
• 8 oz (225 g) mussels, scrubbed and debearded
• 8 oz (225 g) littleneck clams, scrubbed
• 8 oz (225 g) large shrimp, peeled and deveined (shells reserved)

For the aromatic base

• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 1 leek (white and light green parts), thinly sliced
• 1 red bell pepper, diced
• 4 garlic cloves, thinly sliced

For the broth

• 1 pinch saffron threads (about 1/4 tsp)
• 1 tsp sweet paprika
• 1/2 tsp piment d'Espelette or mild chili flakes
• 2 ripe tomatoes, grated (or 1 cup canned crushed tomatoes)
• 1/2 cup (120 ml) dry white wine
• 4 cups (950 ml) fish stock or light seafood stock
• 1 bay leaf

For finishing and serving

• 1/4 cup chopped flat-leaf parsley
• 1 tsp sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 4 thick slices of day-old baguette, toasted
• 1 garlic clove, halved (for rubbing the bread)

Directions

1. Prepare the seafood: pat the fish dry, season lightly with salt, and keep chilled. Scrub the mussels and clams, discarding any that are open and do not close when tapped.
2. Build the base: warm the olive oil in a heavy 5-quart pot over medium heat. Add the onion, leek, and bell pepper and cook gently for 8-10 minutes until softened and lightly golden.
3. Bloom the aromatics: stir in the garlic, saffron, paprika, and piment d'Espelette and cook for 1 minute until fragrant. Add the grated tomatoes and cook for 5 minutes, stirring, until the mixture thickens into a rich paste.
4. Deglaze and simmer: pour in the white wine and let it bubble for 2 minutes. Add the fish stock and bay leaf, bring to a gentle simmer, and cook uncovered for 12-15 minutes to meld the flavors.
5. Cook the shellfish: drop in the clams and mussels, cover, and simmer for 3-4 minutes until they begin to open. Discard any that remain closed after cooking.
6. Add the fish and shrimp: nestle the white fish chunks and shrimp into the broth and poach gently for 4-5 minutes, until the fish flakes easily and the shrimp turn pink and opaque.
7. Finish and rest: stir in the chopped parsley and season with salt and black pepper. Remove the bay leaf and let the soup rest off the heat for 2 minutes so the flavors settle.
8. Serve: rub each slice of toasted baguette with the cut side of a garlic clove and place one in the bottom of each warmed bowl. Ladle the soup over the bread, making sure each bowl gets a generous mix of fish, shellfish, and broth.

Cook’s Notes

• For the deepest flavor, simmer the reserved shrimp shells in 1 cup of water for 15 minutes, strain, and use in place of part of the fish stock.
• Do not let the broth boil once the seafood is added; gentle poaching keeps the fish tender and the shellfish plump.
• Fresh fish is essential; in the Basque Country, this soup is rarely made more than a few hours after the catch.
• A drizzle of raw olive oil and a squeeze of lemon at the table brightens the rich, briny broth beautifully.
• Leftover soup keeps for 1 day in the refrigerator; reheat gently and add a splash of stock, as the seafood can toughen if overheated.

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