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Soupe de Poisson et sa Rouille* - Fish Soup with Rouille

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*Rouille means 'rust' in French: the condiment is named after its rust-like colour.

This recipe serves 8 people


Fish stock (for fish soup)

The fish stock is hand-made, so do not use cubes or pre-made stock.

  1. 50g of olive oil
  2. 100g of carrots (peeled and finely chopped)
  3. 200g of white onion (finely sliced)
  4. 100g of shallots (finely sliced)
  5. 1kg of white fish bones (no eyes or gills)
  6. 1 aromatic garnish bunch, encased in cloth or wrapped in string (made of green leek leaves, parsley stock, thyme and bay leaves)
  7. 6 black peppercorns

    Remaining ingredients

  8. 1.6kg of mixed fish (hake, red mullet, plaice) (no eyes or gills)
  9. 80g of olive oil

    Aromatic garnish

  10. 300g chopped white onions
  11. 160g chopped leeks
  12. 80g celery
  13. 80g fennel
  14. 400g vine tomatoes
  15. 40g tomato paste
  16. 1 aromatic garnish bunch, encased in cloth or wrapped in string (made of green leek leaves, parsley stock, thyme and bay leaves)
  17. 8 cloves of garlic with germ removed (allows for better digestion)
  18. 2g of saffron
  19. 2g of star anise
  20. 2g fennel seed
  21. A dash of pastis/pernod optional

    On the side

  22. 160g baguette
  23. 160g grated gruyere cheese optional
  24. 4 cloves of garlic with germ removed
  25. 4g of olive oil


  26. 40g egg yolk
  27. 10g of finely chopped garlic
  28. 250g olive oil
  29. 1g saffron
  30. 1/2 a lemon's juice


Step one

Sweat off 2, 3 and 4 with 1 in a pot, ensuring no colouration occurs.

Step two

Set to a high temperature and add 5.

Step three

Add 2.2 litres of cold water, add 6 and 7 and bring to boil and then simmer for 20 minutes.

Step four

Add 7 and bring to boil for 3 minutes. Then add 8, 9 and 10 for 5 minutes.

Step five

Turn off the heat, leave the lid on and allow to rest for 40 minutes. Then pass through a sieve, removing 5

Step six

Sweat off 8 in 9 (pre-heated) for 5-6 minutes.

Step seven

Put 15 into the pan, then after 1 minute, add the rest of the aromatic garnish (10-14 and 16-21). Sweat this mix off for 2 minutes.

Step eight

Add the fish stock, and bring to boil, simmering for 30 minutes.

Step nine

Remove the flesh of the fish from the mix, de-bone it, keep the flesh on the side, and put the bones back ino the soup, then pass through a sieve, pressing down as hard as possible on the fish to allow flavours to come through.

Step ten

Season to taste, and add the flesh of the fish back into the mix.

Step eleven

Rub 22 with 24. Slice 22 into cubes ½cm thick. Add a little 25 to each cube, and toast on both sides until brown.

Step twelve

Add 26 to 27 and 30, then add 28 slowly, whisking the mix unil it becomes mayonnaise. Dissolve 29 into 1 tablespoon of water, and add to the mix.

Step thirteen

Soup should be served in a pre-heated bowl, with the croutons on the side, the rouille in a dish on the side, with the cheese on a plate.

To eat: place croutons in the soup, and mix rouliie into the soup and eat with the cheese; or take a crouton, add rouille to it, place cheese in the soup, eat the crouton with the cheese and soup.

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