Breton Fish Soup

Dive into the rich coastal flavors of France with this authentic Breton Fish Soup, a heartwarming medley of fresh seafood and aromatic vegetables. This traditional recipe combines tender white fish, succulent shrimp, and briny mussels simmered in a fragrant broth infused with saffron, fennel, and thyme. A splash of dry white wine and the natural sweetness of ripe tomatoes elevate the broth to gourmet heights, while cheesy Gruyère-topped baguette slices add a decadent finishing touch. Perfect for a cozy dinner or an elegant appetizer, this French seafood soup is easy to prepare and brings a taste of Brittany’s seaside charm right to your table.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion
• 3 large garlic cloves
• 1 medium leek
• 1 large carrot
• 2 celery stalks
• 2 large ripe tomatoes
• 1 cup dry white wine
• 6 cups fish stock or seafood stock
• 1 pound white fish fillets (e.g., cod, haddock)
• 1 pound mussels
• 1 pound shrimp, peeled and deveined
• 2 bay leaves
• 3 fresh thyme sprigs
• 2 tablespoons parsley, chopped
• 1 teaspoon fennel seeds
• 1 pinch saffron threads
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 baguette slices
• 1 cup grated Gruyère cheese

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Dice the onion, mince the garlic, and slice the leek, carrot, and celery. Add them to the pot and sauté until softened, about 5-7 minutes.

Step 3

Chop the tomatoes and add them to the pot. Cook for another 2-3 minutes, until the tomatoes begin to soften.

Step 4

Pour in the white wine and let it simmer for 5 minutes to allow the alcohol to evaporate.

Step 5

Add the fish or seafood stock, bay leaves, thyme sprigs, fennel seeds, and saffron threads. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 6

Cut the white fish fillets into large chunks. Add them to the pot, along with the mussels and shrimp. Cover the pot and let it simmer for 8-10 minutes, or until the mussels open and the shrimp are fully cooked. Discard any mussels that do not open.

Step 7

Season the soup with salt and pepper to taste. Remove the bay leaves and thyme sprigs before serving.

Step 8

Preheat the oven to broil. Arrange the baguette slices on a baking sheet and sprinkle them with Gruyère cheese. Place the baking sheet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.

Step 9

Ladle the soup into bowls and garnish with chopped parsley. Serve with the cheesy baguette slices on the side or floating on top of the soup.

Nutrition Facts

Serving size	4173.3 grams (4173.3g)

Amount per serving	% Daily Value*
Calories	3369

Total Fat 108.10g	139%
Saturated Fat 36.30g	182%
Polyunsaturated Fat 8.30g
Cholesterol 1453mg	484%
Sodium 9759mg	424%
Total Carbohydrate 188.90g	69%
Dietary Fiber 20.20g	72%
Total Sugars 26.50g
Protein 358.60g	717%

Vitamin D 931IU	4656%
Calcium 1836mg	141%
Iron 40mg	222%
Potassium 6969mg	148%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.8%

Protein: 45.4%

Carbs: 23.9%