simon woodhouse
About Simon Woodhouse

Breton style fish soup
This hearty fisherman's soup from northern France would originally be made with whatever fish has been caught, but anything goes with this recipe so use whichever fish you fancy from salmon to fresh tuna. Some chefs like to blend the soup for a smoother texture, I prefer to leave it coarse with the fish flakes almost spoon size just like the original. The choice is yours.

Ingredients (serves 4)
1 white onion finely chopped
4 celery stalks
1 tablespoon of olive oil
2 tins of chopped tomatoes
Approx 10 strands of saffron
200ml white wine
Juice and zest of one large orange
6 dried bay leaves
Pinch of dried rosemary
Salt and pepper
2 x vegetable stock cubes dissolved in 500ml hot water
1 pack (200g) of skinless and boneless cod fillet
1 pack (200g) of skinless and boneless haddock fillet
1 pack of tiger prawn tails
1 packet mussels

1. In a large stock pot or saucepan gently soften the onion and celery for 8 minutes with the olive oil.

2. Pour in the wine and add the strands of saffron then bring to a rapid boil for a couple of minutes to cook out the alcohol and develop the colour from the saffron. Add all the other soup ingredients and bring to a boil.

3. Add the white fish straight from the packet (it will break down to large flakes as it cooks and with a little help from gentle stirring).

4. Finally add the tiger prawns and the packet of mussels. Return to a simmer and then serve immediately with ripped hunks of French bread.

Breton style fish soup