Provençal Fish Soup with Saffron and Rouille

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A soul-warming, deeply flavored fish soup from the Mediterranean coast of France, built on a saffron-scented broth enriched with fennel, tomato, and a splash of pastis. It is traditionally served over toasted baguette rubbed with garlic, blanketed with grated Gruyère, and crowned with a spoonful of fiery saffron rouille.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 28 gFat
• 5 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 8 gSugar
• 38 gProtein
• 880 mgSodium
• 920 mgPotassium
• 220 mgCalcium
• 3.5 mgIron
• 25 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Aromatic Base

• 3 tbsp extra-virgin olive oil
• 2 yellow onions, finely chopped
• 2 leeks (white and pale green), sliced and rinsed
• 1 fennel bulb, cored and chopped (fronds reserved for serving)
• 6 garlic cloves, smashed
• 2 tbsp tomato paste
• 1 cup dry white wine
• 2 tbsp pastis or Pernod

For the Broth

• 1 (28 oz) can crushed San Marzano tomatoes
• 1 tsp saffron threads, bloomed in 2 tbsp warm water
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 wide strip orange peel
• 6 cups fish stock or bottled clam juice
• 1 lb small rockfish, fish bones, or fish heads
• Salt and freshly ground black pepper

For the Fish

• 1 lb firm white fish (monkfish, halibut, or snapper), cut into 2-inch pieces
• 8 oz delicate fish (sole, red mullet, or skate)

For the Rouille

• 2 garlic cloves
• 1 small pinch saffron threads
• 1 large egg yolk, at room temperature
• 1/2 cup extra-virgin olive oil
• 1 tsp fresh lemon juice
• Pinch of cayenne pepper
• Salt to taste

For Serving

• 1 baguette, sliced 1 inch thick
• 1 garlic clove, halved
• 1 cup grated Gruyère cheese
• Reserved fennel fronds, for garnish

Directions

1. Heat 3 tablespoons olive oil in a large heavy pot over medium heat. Add the onions, leeks, fennel, and smashed garlic; cook gently for 8-10 minutes, stirring occasionally, until softened but not browned.
2. Stir in the tomato paste and cook for 2 minutes, then pour in the white wine and pastis. Simmer for 5 minutes, scraping up any bits clinging to the bottom of the pot.
3. Add the crushed tomatoes, bloomed saffron with its water, thyme, bay leaves, orange peel, fish stock, and the rockfish or fish bones. Season lightly with salt and pepper. Bring to a gentle simmer and cook uncovered for 30 minutes.
4. Meanwhile, make the rouille: sprinkle the garlic and saffron with a generous pinch of salt and mash into a smooth paste with the side of a chef's knife. Transfer to a small bowl, whisk in the egg yolk and lemon juice, then slowly drizzle in the olive oil, whisking constantly, until thick and creamy. Stir in the cayenne and adjust seasoning.
5. Strain the broth through a fine-mesh sieve into a clean pot, pressing firmly on the solids to extract maximum flavor; discard the aromatics and bones. Return the broth to a gentle simmer.
6. Add the firm fish pieces to the simmering broth and cook for 4-5 minutes until just opaque. Add the delicate fish and cook for another 2 minutes until just done.
7. Toast the baguette slices until golden on both sides, then rub one side of each slice with the cut garlic clove.
8. To serve, place a toasted baguette slice in the bottom of each warmed bowl. Ladle the soup and fish over the bread, scatter with grated Gruyère, garnish with fennel fronds, and pass the rouille at the table for each diner to stir in generously.

Cook’s Notes

• Use the freshest fish available – ask your fishmonger for a mix of firm white fish and small rockfish or fish bones for building deep flavor in the broth.
• Never let the soup boil after adding the fish; a gentle simmer keeps the broth clear and the fish tender rather than rubbery.
• Pastis (or Pernod) is the signature anise note of Provençal cooking – substitute with ouzo or Ricard if needed, but do not skip it entirely.
• The rouille can be made up to 2 days ahead and refrigerated; bring it to room temperature and whisk briefly before serving.
• For a heartier presentation, ladle the soup over two slices of baguette per bowl and finish with an extra grating of Gruyère right at the table.

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