Jamie Oliver 5 Ingredients Marseilles Fish Soup is made with fennel, ripe tomatoes, a whole bream, a small baguette, and garlic mayo. This hearty and simple fish soup recipe creates a delicious, lip-smacking soup that takes about 45 minutes to prepare and serves up to 2 people.
This Simple Marseilles Fish Soup Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 1 large bulb of fennel (with leafy tops, if possible)
- 600g ripe tomatoes
- 1 x 400g whole bream (scaled, gutted, gills removed)
- 1 small (200g) baguette
- 2 tablespoons garlic mayo
How To Make Marseilles Fish Soup:
- Prepare the fennel: Trim the fennel, keeping any leafy tops in a bowl of cold water. Roughly chop the outer layers and finely slice the tender core. Place the sliced core in the bowl of water.
- Cook the fennel: Heat 2 tablespoons of olive oil in a large shallow pan over medium-high heat. Add the chopped outer fennel and cook for 10 minutes, stirring regularly, until it begins to caramelize.
- Add the tomatoes and water: Roughly chop the tomatoes and add them to the pan. Pour 500ml of water into it and bring it to a boil.
- Cook the fish: Place the whole bream on top of the tomatoes and fennel mixture. Cover the pan, reduce the heat, and simmer gently for 10 minutes, turning the fish halfway through.
- Prepare the fish fillets: Remove the fish from the pan and let it cool slightly. Use two forks to carefully remove the fillets, discarding the skin, fins, and bones.
- Make the soup: Return the fish bones head to the pan and boil for 5 minutes. Pour everything from the pan into a blender and blend until smooth. Season with salt and pepper to taste. Adjust the consistency with a little water, if needed, and strain the soup through a coarse sieve into warm bowls.
- Dress the fennel and serve: Drain the fennel leaves and toss with a bit of extra virgin olive oil and red wine vinegar. Serve the soup with toasted baguette slices, a spoonful of garlic mayo, the reserved fish fillets, and the dressed fennel. Finish with a drizzle of extra virgin olive oil, if desired.
Recipe Tips
- Caramelize the fennel properly: Make sure to cook the fennel until it turns golden and starts caramelizing. This adds a deeper, richer flavor to the soup, so don’t rush this step.
- Use fresh, high-quality fish: The flavor of the soup depends on the freshness of the fish. Ensure your fish is fresh and cleaned well (scaled, gutted, and gills removed) for the best taste.
- Turn the fish gently: When cooking the fish, turn it carefully halfway through to avoid breaking the delicate fillets. This helps you keep nice whole fillets for serving.
- Strain the soup for a smooth texture: Blending the soup is important, but straining it after blending gives you a silky, smooth texture. Use a coarse sieve to remove any small bones or unwanted bits.
- Toast the bread just before serving: Toast the baguette slices right before serving so they stay crisp and perfect for dipping in the soup. Cold, soggy bread won’t give you the best experience.
How To Store Leftovers
Storing: Store the fish soup in an airtight container in the fridge for up to 2 days. Keep the toasted bread and garlic mayo separate to prevent sogginess.
Reheating: Reheat the soup gently on the stovetop over low heat, stirring occasionally until warmed through. Toast fresh bread before serving, as reheating old toast may make it soft.
Nutrition Facts
- Calories: 641 kcal
- Fat: 22.3g
- Saturated Fat: 2.7g
- Protein: 35.3g
- Carbohydrates: 76.3g
- Sugars: 12.4g
- Salt: 1.7g
- Fiber: 11.2g
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
Jamie Oliver 5 Ingredients Marseilles Fish Soup
Description
Jamie Oliver 5 Ingredients Marseilles Fish Soup is made with fennel, ripe tomatoes, a whole bream, a small baguette, and garlic mayo. This hearty and simple fish soup recipe creates a delicious, lip-smacking soup that takes about 45 minutes to prepare and serves up to 2 people.
Ingredients
Instructions
- Prepare the fennel: Trim the fennel, keeping any leafy tops in a bowl of cold water. Roughly chop the outer layers and finely slice the tender core. Place the sliced core in the bowl of water.
- Cook the fennel: Heat 2 tablespoons of olive oil in a large shallow pan over medium-high heat. Add the chopped outer fennel and cook for 10 minutes, stirring regularly, until it begins to caramelize.
- Add the tomatoes and water: Roughly chop the tomatoes and add them to the pan. Pour 500ml of water into it and bring it to a boil.
- Cook the fish: Place the whole bream on top of the tomatoes and fennel mixture. Cover the pan, reduce the heat, and simmer gently for 10 minutes, turning the fish halfway through.
- Prepare the fish fillets: Remove the fish from the pan and let it cool slightly. Use two forks to carefully remove the fillets, discarding the skin, fins, and bones.
- Make the soup: Return the fish bones head to the pan and boil for 5 minutes. Pour everything from the pan into a blender and blend until smooth. Season with salt and pepper to taste. Adjust the consistency with a little water, if needed, and strain the soup through a coarse sieve into warm bowls.
- Dress the fennel and serve: Drain the fennel leaves and toss with a bit of extra virgin olive oil and red wine vinegar. Serve the soup with toasted baguette slices, a spoonful of garlic mayo, the reserved fish fillets, and the dressed fennel. Finish with a drizzle of extra virgin olive oil, if desired.
Notes
- Caramelize the fennel properly: Make sure to cook the fennel until it turns golden and starts caramelizing. This adds a deeper, richer flavor to the soup, so don’t rush this step.
- Use fresh, high-quality fish: The flavor of the soup depends on the freshness of the fish. Ensure your fish is fresh and cleaned well (scaled, gutted, and gills removed) for the best taste.
- Turn the fish gently: When cooking the fish, turn it carefully halfway through to avoid breaking the delicate fillets. This helps you keep nice whole fillets for serving.
- Strain the soup for a smooth texture: Blending the soup is important, but straining it after blending gives you a silky, smooth texture. Use a coarse sieve to remove any small bones or unwanted bits.
- Toast the bread just before serving: Toast the baguette slices right before serving so they stay crisp and perfect for dipping in the soup. Cold, soggy bread won’t give you the best experience.
Jamie Oliver 5 Ingredients Marseilles Fish Soup