John Burton Race demonstrates a quick and easy version of this classic French fish stew
By John Burton Race
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 300 g fish fillets, (gurnard, sea bass, monk fish, John Dory, plaice)
  • 200 ml olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1/2 chilli, seeds removed and finely chopped
  • 3 tinned tomatoes, chopped
  • 400 ml fish stock
  • 1 tbsp parsley, chopped
  • large disc-shaped croutons

For the rouille

  • 175 g pureed potatoes, cold
  • 2 egg yolks
  • 1 tbsp pureed garlic
  • 25 g tomato purée
  • 125 ml olive oil
  • 2 tbsp warm water
  • 2 tbsp lemon juice
  • 1 pinches cayenne pepper


1. Remove any skin or bones from the fish.

2. Mix together the olive oil, onion, garlic and chilli. Tip into a pan and add the tomatoes and stock. Bring to a rapid boil, add the fish and cook briskly for about 10 minutes. Season to taste with salt and pepper.

3. For the rouille: combine the potato purée, egg yolks, garlic and tomato purée in a food processor and blend.

4. Continue mixing and slowly drizzle in the olive oil. If the mixture becomes too thick, add a little warm water.

5. Keep mixing until you have a smooth paste. Add the lemon juice, a pinch of cayenne pepper and salt to taste.

6. To serve, put a dollop of rouille on each of the croutons, place in the soup and sprinkle with chopped parsley.

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