If you are familiar with a classic French bouillabaisse, this soup is its cousin. Using fish only (no shellfish) to create a bisque-style fish soup with light and bright flavours of orange rind, fennel and tomato, it is essential to serve it with toasted baguette croutons smeared with a rich red pepper rouille. A dash of Pernod is considered traditional for that quintessential anise flavour, but in South African style you can also add a dash of brandy, just remember to serve with a generous glass of the 2025 Vin de Joie Rosé!

 Tip: Buy a fresh (or frozen) whole gutted fish from your fishmonger for this recipe - it is essential for creating the delicious base broth.

Ingredients: (serves 6-8)

For the soup:

¼ cup olive oil

1 onion, finely chopped

2-3 leeks, white parts only, thinly sliced

1 medium fennel bulb, finely sliced (keep the fronds for garnish, if preferred)

3 garlic cloves, finely sliced

1,5 liters (6 cups) water

1 kg whole firm white fish, gutted with head in tact (sea bass, cod, tilapia, haddock or similar)

1 can whole peeled tomatoes, pureed in a blender

a pinch of saffron strands

2 generous orange zest strips (peeled)

a dash of Pernod or brandy

salt & pepper, to taste

finely grated parmesan, for serving (optional)

For the rouille:

1 red pepper

2 egg yolks

15 ml fresh lemon juice

salt & pepper, to taste

½ cup canola oil or olive oil

For the croutons:

1-2 baguettes, sliced

olive oil, for brushing

Method:

Prepare the rouille: Place the whole red pepper on a baking tray in the oven and roast at 220 for 45 minutes or until blackened (or air fry at 200 C for 30 minutes). Remove from the oven and place in a container with lid to steam and cool until cool enough to handle. Peel off the blackened skins and remove the stem and inner pith with seeds. Cut into chunks and transfer to a blender. Add the yolks, lemon juice and season with salt & pepper, then blend until smooth. With the motor running, add the oil in a thin stream until thickened and fully incorporated. Refrigerate until ready to use.

Prepare the soup: In a large wide pot over moderate heat, heat the oil, then add the onion, leeks and fennel. Fry until soft and fragrant but not brown, then add the garlic and fry for another minute. Add the water and whole fish (cut the fish in half, if it is too large for your pot). Bring the liquid to a simmer and cook for 1 hour over low heat with a lid on. Remove the fish from the liquid and set aside. Strain the liquid through a sieve into a second pot, pressing down on the solids - this is your base stock. Debone the cooked fish and discard any skin - you’ll need about 3 cups of boneless cooked fish. Replace the pot with strained stock on the stove over moderate heat, then add the flaked fish and pureed tomatoes. Use a stick blender to blend it well with no large chunks remaining. Return the pot to the stove top over moderate heat, add the saffron, orange zest, Pernod/brandy and season with salt & pepper. Bring to a simmer, then cook for about 30 minutes over low heat until the soup turns from a pale pink to a more orange red colour (there wil be bright orange foam on the top), stirring now and then. Taste and adjust the seasoning if needed, then serve warm with the croutons and rouille. 

Prepare the croutons: Brush the sliced baguette with olive oil, then toast in a hot pan until golden. Spread generously with rouille and serve on top and alongside the soup.