How to make Mediterranean Fish Soup Recipe - A classical and a simple mediterranean fish soup

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Indian salmon (rawas) ( रावस ) , Olive oil ( ऑलिव आइल )

Cuisine : Mediterranean

Course : Soup

Mediterranean Fish Soup

Mediterranean food is immensely popular all over the world. The wonderful aromas and flavours of the varied cuisines of this region tend to leave a lasting impression on all those who appreciate good food.  Two adjectives – robust and intense – beautifully describe the range of dishes from coastal Spain through France, Italy, Greece, Turkey and along North Africa.
These countries have influenced each other’s food habits over the years and their cooking has evolved into sharing common principles. There is a great regional diversity between the countries around the Mediterranean Sea and yet there are so many similarities. The hall mark of Mediterranean cuisine is its flexibility, the vast range of ingredients and its numerous variations.

You can also find more Soup recipes like Ginger, Chicken And Coconut Soup, Cold Cucumber Soup, Tomato Rasam, Mexican Corn Soup. Or try out these recipes from Mediterranean Cuisine like Kumara Salad, Kabsa, Potato and Onion Salad with Spinach, Zalabia.

Mediterranean Fish Soup Recipe Card

Mediterranean Fish Soup

Prep Time : Preparation Time

Cook time : Cooking Time

Serve :

Level Of Cooking : Medium

Ingredients for Mediterranean Fish Soup

  • Indian salmon (rawas) 500 grams

  • Olive oil 2 tablespoons

  • Fennel bulb trimmed and chopped 1

  • Shallots sliced 5

  • Garlic chopped 2 cloves

  • Tomatoes 3 medium

  • Parsley chopped 2 sprigs

  • Fresh thyme chopped 1 sprigs

  • Bay leaf 1

  • Saffron (kesar) a pinch

  • Fish stock 3 cups

  • Salt to taste

  • Black pepper powder to taste


  • Gruyere cheese 1/2 cup


Step 1

Skin the fish, debone and cut into cubes. Heat the oil in a pan. Add fennel, shallots and garlic and sauté till fennel is tender.

Step 2

Add the fish, tomatoes, parsley, fresh thyme, bay leaf, saffron, fish stock, salt and pepper. Bring the mixture to boil, reduce heat and simmer, stirring occasionally to break up the tomatoes.

Step 3

Remove the bay leaf. Cool the mixture and process it in a food processor. Pour the mixture into a pan and heat without boiling. Sprinkle the cheese on the soup and serve hot.

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