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Shellfish Soup from South France

Tomatoes, orange and saffron gives this soup a taste of France. Served with rouille and freshly baked bread and you will have nice a soup to enjoy with friends 

Cooking time30-40 min
Difficulty levelMedium



  • Dice cod and salmon.

  • Slice tomato and fennel and finely chop garlic.

  • Zest and juice orange.

  • Fry tomato, fennel, garlic, orange peel and saffron in a casserole with oil. 

  • Add tomato purée and shellfish stock. 

  • Boil the soup until the vegetables are tender and smooth the soup using a hand blender. 

  • Season with orange juice.

  • Fry the cod and the salmon in oil and add it to the soup.


  • Rinse and finely chop garlic and chili.

  • Mix egg yolk with lemon juice, and add garlic and chili.

  • Whisk the oil into the mix carefully, drop by drop, until it thickens. 

Serve the soup with a spoon of rouille on top, and bread on the side.

Tip: You can also use mayonnaise seasoned with garlic, chili and lemon juice as an alternative to rouille.