Jamie Oliver 5 Ingredients Marseilles Fish Soup

I didn’t expect to fall in love with this Jamie Oliver 5 Ingredients Marseilles Fish Soup, but here we are. It’s rich and rustic, packed with fennel, fresh fish, and ripe tomatoes—and it somehow manages to be both light and comforting at the same time. Topped off with a dollop of garlicky mayo and a slice of crispy baguette, this soup is like a little vacation in a bowl. (inspired by Jamie Oliver)

Ingredients Needed

You only need five ingredients (plus a bit of olive oil and vinegar from your cupboard):

• 1 large bulb of fennel (with leafy tops if you can get them)
• 600g ripe tomatoes
• 1 x 400g whole bream (scaled, gutted, gills removed)
• 1 small baguette (about 200g)
• 2 tablespoons garlic mayo

How To Make Jamie Oliver 5 Ingredients Marseilles Fish Soup

1. Start with the fennel: Trim your fennel and keep those leafy tops—stick them in a bowl of cold water to stay fresh. Chop the tougher outer layers and finely slice the tender core. Toss the sliced core into the water bowl for later.
2. Get caramelizing:
   In a big shallow pan, heat up a good glug of olive oil and add the chopped fennel. Let it cook on medium-high for about 10 minutes, stirring now and then. You want it to go golden and just start to caramelize—it smells amazing at this point.
3. Add tomatoes and water:
   Chop the tomatoes and add them to the pan. Pour in 500ml of water and bring it all to a nice boil. Everything should start to look juicy and fragrant.
4. Poach the fish: Lay your whole bream gently on top of the simmering veg, then cover the pan and let it cook for about 10 minutes. Flip the fish carefully halfway through—it’s delicate, so take your time.
5. Prep the fillets: Lift the fish out and let it cool for a minute or two. Then, using two forks, gently pull the fillets off the bones. Set the fillets aside—you’ll serve these later.
6. Make the soup: Drop the fish bones and head back into the pan and boil for another 5 minutes. Then pour the whole mixture into a blender and blitz until smooth. You can strain it through a coarse sieve for that extra silky texture (highly recommend).
7. Dress and serve: Toss the reserved fennel tops in a little olive oil and red wine vinegar. Toast slices of baguette until golden. To serve, ladle the soup into bowls, top with a few pieces of the fish, a drizzle of garlic mayo, and the dressed fennel. Serve the toast on the side—or better yet, dunk it straight in.

Why I Love This Recipe

This soup feels special, but it’s honestly so doable. I made it on a rainy Thursday night, and the whole kitchen smelled like a coastal French bistro. There’s something really satisfying about making a proper fish stock from scratch—even if it’s just from one fish. And that creamy garlic mayo swirl at the end? Game changer.

Recipe Tips

• Take your time with the fennel. Caramelizing it properly adds loads of flavor.
• Fresh fish makes all the difference. Ask your fishmonger to prep it for you—it saves time.
• Flip the fish gently. Helps keep the fillets intact for serving.
• Strain the soup after blending. It’s worth it for a smooth, luxurious texture.
• Toast the bread last minute. No one wants soggy toast.

How To Store Leftovers

• In the Fridge: Keep the soup in an airtight container for up to 2 days. Store the bread and garlic mayo separately so they don’t get weird.
• Reheating: Gently reheat the soup on the stove. Toast fresh slices of baguette and reassemble just before serving.

FREQUENTLY ASKED QUESTIONS

• Can I use a different fish?
• Totally. Any white fish with bones—like sea bass or snapper—works great.
• Is the garlic mayo essential?
• Yes and no. It adds a delicious richness, but if you don’t have any, a swirl of olive oil or a dab of aioli will do the trick.
• Do I need a blender?
• Yes, to get that smooth texture. But even a stick blender will do fine.
• Can I make this ahead?
• You can make the soup base ahead of time, but toast the bread and add the toppings fresh for best results.
• What can I serve with it?
• Honestly, it’s a meal on its own. But a little green salad on the side wouldn’t hurt.

Nutrition Facts

• Calories: 641 kcal
• Fat: 22.3g
• Saturated Fat: 2.7g
• Protein: 35.3g
• Carbs: 76.3g
• Sugars: 12.4g
• Fibre: 11.2g
• Salt: 1.7g

Try More Jamie Oliver 5 Ingredients Recipes:

• Jamie Oliver 5 Ingredients Butter Beans On Toast
• Jamie Oliver 5 Ingredients Green Gazpacho
• Jamie Oliver 5 Ingredients Mozzarella Salad
• Jamie Oliver 5 Ingredients Char & Chop Salad