How to Make Fish Soup | Rick Stein Recipe

[@vonpfrentsch]

Sir, I´m originally from Nice, south of France, Côte-d´Azur. I learned with 10 years how to make fish soup from my mother, who was a brillant cook, and I must say that the soup you´re preparing is very close to a perfect Provençal fish soup; it´s just a pitty that you´re missing some fish species we find in the south of France (moray eel, St. Peter´s fish and scorpion fish for example). Well done anyway. I´m probably the same age as you.

[@DrCrabfingers]

Superb as always. Please in the name of god give the man a Knighthood already. I lived in Cannes for a while and there is nothing quite so fine as a fish soup with croutons and a bottle of good Provencal Rose....applause to the French for their wonderful passion for food and wine. Always a total joy to see Rick cooking....He is National Treasure!

[@NabozThom]

Rick Stain is best fish and shellfish recipes Chef for me and not only for cooking, also for storys in his cooking trips series..
At the end product soup I always add couple pieces of fillet cubes and let them seat couple minutes then serve it as it is above.. I really love that french I think fish soup..
All the best

[@taintdshadw]

I love how authentic he is about what actually goes into the soup! It's the things traditionally made from leftovers that weren't sold or were going bad. It was a meal that got poor people through in tough times. Using lower quality ingredients just feels like such a great sign of respect for the spirit of this dish!
Fish starting to smell? Found a really cheap deal at the supermarket for some fish? Found some frozen fish at the bottom of the freezer you forgot about? SOUP!

[@Dosadniste2000]

rot is not authentic

[@BackyardChef]

One of my favourites and top chef - nice one Rick. Best, Rik

[@JonniePolyester]

Great ‘Jazz after Dark’ background music … a Jazz festival in Padstow perchance? Lovely recipe will be trying out soon….❤

[@petercartledge5088]

Nice. You can make a great variation on this by adding a little pastis such as Pernod or Ricard, which boosts the fennel flavour. Even better use it as a base for a fish and shellfish stew with chunks of fish poached in the soup, and then shellfish such as prawns and mussels. A little double cream rounds it off beautifully.

[@ianknights7602]

I just tried this lovely recipe using all the veggie stuff that I could find in my fridge and the odd bit of fish lurking at the back of the freezer. Even found a tired looking courgette which went in. Mimicking the master I also managed to splash my polo shirt even though I was using a ladle when it came to squeezing out all the juices. In fact I still have the pulp and will try a third pressing tomorrow. Oh, and the tips for making the rouille were spot on. All good!! Merci!

[@edsmith613]

Fish soup is absolutely lovely my problem would be going to Ricks seafood restaurant and ive looked at menu online id want to at least order 6 starters and 5 mains just for myself lol as everything is lovely 😊😊😊

[@joshlovegood9392]

Can't wait for the next series Rick!!

[@Muhammadkhancmskwl]

Rick I am nadeem from Pakistan I love your recipe I am make also channel for cultural food exchange recipes project through international school students and teachers because I am also head teacher for growing global information through this I am lot of partners in UK 🇬🇧 we work through this school under British Council project for connecting class room project 😀

[@cdifffc1754]

Rick is the best !

[@danielvaughan4155]

That looks delicious! Thanks👍😁🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@andrewainsworth497]

Great recipe, looks delicious. You need a apron Rick to save your shirts!!!

[@IPGarland]

Top recipe as ever, thanks Rick! I always try to add some Richard at the end adds a really nice flavour…french friend put me on to it!

[@TheDoRelian]

Added to my to do list

[@andrewhayes7055]

Looks delicious.

[@christinehodge3608]

Looks delicious ,

[@bevcrabtree6519]

what other broth could you use other than fish broth?

[@theram4320]

I like it thicker. Pretty sure when I've had it in both Northern and Southern France, it's a lot thicker? I'll make mine thicker!

[@damiendavis5151]

Sensational. Question. What is Rui?

[@alexandermethven]

thanks mr stein .from baker scqf level 6.

[@vidadormer8995]

Rick please show us how to make a lobster and prawn bisque thanks 😊

[@edsmith613]

I love this fish soup its amazing. Is there any chance before xmas of new content Rick as no new recipes up for a while

[@dcrossification]

I make this once a year or so. Adding a splash of pernod. It's quite a bit of work; a food mill is indispensable for the final pureeing of the soup.

[@MrFlyingguy]

just "yes" from me.

[@gazmix589]

with whats left over after the passing could chuck a few eggs in & bit flour & make Mediterranean fish patties..can't waste that

[@AfroGaz71]

I was thinking similar. Some type of fish cakes. A lot of good nutrition gone to waste otherwise.

[@joesmith7427]

Scrod- "sailors catch reserved on deck""!!!

[@chandankumarshaw2670]

Not so good! But so good 👍

[@mowdiewart3110]

Cullen Skink any day.

[@chriswalker2753]

Lovely recipe but... fish stock? No doubt a fish restaurant has lots of bones available, but domestic cooks will have to make a point of filleting their own fish for several meals just to make stock. Fishmongers should have a surplus of bones and heads, but most won't sell them, presumably because of elf'n'safety or something.

[@edsmith613]

The only issue i have a tall with the which i absolutely think looks lovely the croutons look like they have been bought from tesco

[@oblongmusic3389]

🤤🤤🤤

[@Daniel-fj8eu]

I'll add flour and egg into that residual of meat, turn it into fish balls.

[@DazDc]

Seems like a lot of waste of good fish. Is there any recipe to use up this pulp?

[@seferinorino6951]

The orange inclusion surprised me

[@joebarrett4353]

Is the music in the background intentional or is it next door's radio. Absolutely not needed. Distracting from what's going on

[@willross6554]

When you make your own food recipe video you can decide what music you want, until then shut up

[@danielvaughan4155]

Joe get a grip!

[@billy4072]

@@willross6554 he's right imo , constructive criticism, ... free speech. You know ..things that are an anathema to you maybe.... But hey ho, whatever yanks your chain.

[@JonniePolyester]

Agree entirely - so annoying. It sounds like its the Padstow Jazz Festival in full swing

[@thesmallerhalf1968]

@@billy4072 there is a difference between constructive criticism and opinion. This is opinion, and the thing about opinion is everyone has one, but don’t need to share it.

[@Lividbuffalo]

Why use filleted fish if you’re gonna blend it anyway? Makes no sense at all.

[@sandorclegane3658]

It's left overs.... What hasn't sold and is needing to be sold..."chefs special"... He even explains at the start..

[@chandankumarshaw2670]

Yes

[@richardhewer335]

Borderline scandalous making soup from all that good food.

[@jamietrev]

Yeah man, loose the tunes, sounds of cooking and mr stein’s dulcet voices are the be#t music