This recipe is adapted from Jean Sorin’s Fisherman’s Stew from the cookbook The French Kitchen. This soup truly is comfort food at its best. Perfect for when having friends over. A little bit messy dipping the bread in the bowl, but that’s kind of part of it.

Ingredients (serves 6 ppl)

– 3 tbsp olive oil
– 3 onions, chopped
– 3 cloves of garlic
– 2 red chillies, halved, deseeded and chopped
– 2 * 400 g of chopped fresh tomatoes (or tinned)
– 1 tbsp tomato purée
– 300 ml white wine
– 400 g new potatoes
– 500 g mixed, cleaned shellfish: mussels, prawns and scallops (and/or clams)
– 1 kg fish fillets (any combination of fish will do – I always have a piece of salmon filet in mine as it gives the soup such nice flavour)
– Parsley
– Sea salt
– Ground black pepper


1. Heat the olive oil in a large pan. Add the onions, garlic and chilli. Season with salt and pepper and leave it over a gentle heat for about 10 minutes.

2. Add the chopped tomatoes, purée and white wine. Bring the mixture to the boil and simmer for about 5 minutes to reduce some liquid.

3. Put the potatoes in and let it all simmer for 15 minutes.

4. Add the shellfish and then carefully place the fish fillets on top. Cover with a lid and let it simmer for another 10 minutes

5. Before serving add lots of chopped parsley on top.

6. Serve in large soup bowls with some fresh sour dough bread to go with it

All of our ingredients were bought at the farmers market. You can do this with frozen ingredients as well, however, I recommend using fresh ones as much as you possibly can. Serve it together with a nice cold glass of white wine.