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Waterside Bistro Fish Soup

A favourite on the menu at the Waterside Bistro since the early days. I like to keep authenticity within my dishes and so garnish with a spicy mayonnaise type sauce called rouille, toasted croutons to spread it on & finely grated Gruyère cheese, although a mature cheddar would work just as well


Step 1 Roast the prawns with a splash of oil in the oven until the shells start to colour and you get the wonderful aroma of roasting shellfish. Separately in a large heavy based pan sweat the onion, carrot, fennel, peppers, celery & garlic in a little oil.

Step 2 Once you have a little colour add in the wine and pastis, then all the other ingredients, fish & prawns. Bring to the boil and simmer for 1 1⁄2 hours.

Step 3 Allow to cool a little then blitz it all up with a hand blender until most of the fish, veg & prawns are blended in.

Step 4 Push it through a sieve or conical strainer, discarding the solids. Taste & season with salt & pepper, rinse out the sieve and pass again.


We make a potato based rouille by mixing half mashed potato with mayonnaise & adding a little garlic, saffron & cayenne pepper to taste.

This is a recipe by
Matt Buzzo
View all my recipes

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