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Jamie Oliver Fish Soup

Jamie Oliver Fish Soup recipe
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Jamie Oliver’s fish soup is a wholesome, aromatic dish made with fresh fish, tomatoes, white wine, and fragrant herbs. The slow-simmered broth absorbs the flavors of the fish and vegetables, resulting in a deeply rich and satisfying dish. Served with crusty bread or rouille (a traditional garlic sauce), it’s a perfect balance of rustic charm and gourmet taste.

Ingredients

  • White fish fillets (500g, such as cod, haddock, or sea bass) – Cut into chunks.
  • Prawns or mussels (optional, 200g) – Adds extra seafood richness.
  • Olive oil (3 tbsp) – For sautéing.
  • Onion (1 large, finely chopped) – Adds sweetness and depth.
  • Garlic cloves (3, minced) – Infuses the broth with flavor.
  • Carrot (1, finely chopped) – Adds natural sweetness.
  • Celery (1 stalk, finely chopped) – Brings balance to the broth.
  • Tomatoes (400g canned or 4 fresh, chopped) – Creates a rich base.
  • Tomato paste (1 tbsp) – Intensifies the tomato flavor.
  • White wine (150ml) – Enhances depth and aroma.
  • Fish stock (750ml) – Essential for a flavorful broth.
  • Bay leaf (1) – Adds a subtle herbal note.
  • Thyme (1 tsp, fresh or dried) – Complements the seafood flavors.
  • Paprika (½ tsp, optional) – Adds warmth and smokiness.
  • Saffron (a pinch, optional) – For a Mediterranean touch.
  • Salt and black pepper (to taste) – Enhances the overall flavor.
  • Lemon juice (1 tbsp) – Brightens up the soup.
  • Fresh parsley (for garnish) – Adds a fresh finish.

Instructions

  1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook for about 5 minutes until softened and fragrant.

  2. Add tomatoes and tomato paste: Stir in the chopped tomatoes and tomato paste. Let them cook for 3–4 minutes until the tomatoes start to break down.

  3. Deglaze with white wine: Pour in the white wine and let it simmer for a couple of minutes to allow the alcohol to cook off, leaving behind a rich, aromatic base.

  4. Add stock and spices: Pour in the fish stock, add the bay leaf, thyme, paprika, and saffron (if using). Season with salt and pepper. Let the soup simmer gently for 15–20 minutes to develop flavor.

  5. Cook the fish: Add the chunks of white fish and any additional seafood like prawns or mussels. Simmer for another 5 minutes, or until the fish is opaque and flaky, and the mussels have opened (discard any that don’t open).

  6. Finish and serve: Stir in the lemon juice for brightness and adjust seasoning if needed. Garnish with fresh parsley and serve hot with crusty bread or garlic rouille.

Find it online: https://britishbakingrecipes.co.uk/fish-soup/