Rick Stein Fish Soup Recipe

Rick Stein Fish Soup Recipe is made with fresh fish fillets, shellfish, tomatoes, saffron, garlic, and a medley of aromatic vegetables and spices. This flavorful and hearty fish soup recipe creates a comforting dinner that takes about 45 minutes to prepare and can serve up to 4 people.

Rick Stein Fish Soup Recipe Ingredients

• For the soup base:
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 leek, white part only, finely sliced
  • 4 garlic cloves, minced
  • 2 medium tomatoes, chopped (or 1 cup canned chopped tomatoes)
  • 2 tablespoons tomato paste
  • 1 teaspoon saffron threads
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 strip orange peel (optional)
• For the broth:
  • 500g (1 lb) assorted fish fillets (such as cod, haddock, or snapper), cut into chunks
  • 200g (7 oz) shellfish (such as mussels, prawns, or clams)
  • 1 liter (4 cups) fish stock or water
  • 125ml (½ cup) dry white wine
  • Salt and pepper to taste
• To serve:
  • Crusty bread, toasted
  • Rouille (a garlicky sauce, optional)
  • Fresh parsley, chopped, for garnish

Rick Stein Fish Soup Recipe Instructions

1. Prepare the base Heat olive oil in a large pot over medium heat. Add the onion, celery, leek, and garlic. Sauté for 5–7 minutes until softened and fragrant.
2. Build the flavor Stir in the chopped tomatoes, tomato paste, saffron, smoked paprika, thyme, bay leaf, and orange peel (if using). Cook for 5 minutes to blend the flavors.
3. Add the liquids Pour in the fish stock and white wine. Stir well and bring the mixture to a gentle simmer.
4. Simmer the soup Cook for 20–25 minutes, allowing the flavors to develop. Remove the bay leaf and orange peel if used.
5. Blend (optional) For a smoother texture, use an immersion blender to partially blend the soup base. This step is optional if you prefer a chunky texture.
6. Cook the seafood Add the fish chunks and shellfish to the simmering soup. Cook for 5–7 minutes until the fish is tender and the shellfish opens (discard any unopened shells).
7. Season and serve Taste the soup and adjust seasoning with salt and pepper. Serve hot with toasted crusty bread, a dollop of rouille if desired, and a sprinkle of fresh parsley.

Recipe Tips

• Use homemade fish stock for more depth of flavor: If possible, make your own fish stock using fish bones and vegetable scraps. It will add a richer, more authentic taste to the soup.
• Sauté the garlic and vegetables gently: Avoid browning the garlic or vegetables too much; gently sautéing them in olive oil will allow the flavors to meld together without bitterness.
• Add a splash of lemon juice: Just before serving, add a splash of fresh lemon juice to brighten the soup and balance the richness of the fish.

How To Store Rick Stein Fish Soup Recipe

Refrigerate: Allow the Rick Stein Fish Soup to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.

Freeze: For longer storage, pour the cooled soup into a freezer-safe container, leaving some space at the top to account for expansion. Freeze for up to 2 months. When ready to enjoy, thaw the soup overnight in the refrigerator before reheating.

How To Reheat Leftover Rick Stein Fish Soup Recipe

On The Stovetop: Pour the leftover fish soup into a pot and reheat over medium heat. Stir occasionally and heat for 5–10 minutes, or until the soup is hot all the way through.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover loosely with a microwave-safe lid or plate. Heat on high for 2–3 minutes, stirring halfway through to ensure even warming.

In The Oven: Preheat the oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover it with aluminum foil. Heat for 15–20 minutes, stirring once during reheating to ensure it’s evenly heated.

What To Serve Rick Stein Fish Soup Recipe

Rick Stein Fish Soup Recipe pairs well with crusty baguette, garlic bread, simple green salad, and roasted vegetables. It also can be served alongside steamed rice, mashed potatoes, grilled asparagus, and a chilled glass of dry white wine for better savoring of the meal.

Frequently Asked Questions

Can I use frozen fish for this soup?

Yes, you can use frozen fish fillets and shellfish, but make sure they are fully thawed before adding them to the soup to ensure even cooking.

What types of fish work best in this soup?

Firm white fish like cod, haddock, or snapper are ideal, but you can also use other fish varieties that hold up well in soups and stews.

Can I make this soup ahead of time?

Yes, the soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. The flavors will even improve after sitting for a day!

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