Mediterranean Fish Soup

A classical and a simple mediterranean fish soup This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Indian salmon (rawas) , Olive oil
Cuisine Fusion
Course Soups
Prep Time Preparation Time
Cook time Cooking Time
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Mediterranean Fish Soup

  • 500 grams Indian salmon (rawas)
  • 2 tablespoons Olive oil
  • 1 Fennel bulb trimmed and chopped
  • 5 Shallots sliced
  • 2 cloves Garlic chopped
  • 3 medium Tomatoes
  • 2 sprigs Parsley chopped
  • 1 sprigs Fresh thyme chopped
  • 1 Bay leaf
  • a pinch Saffron (kesar)
  • 3 cups Fish stock
  • to taste Salt
  • to taste Black pepper powder
  • 1/2 cup Gruyere cheese


  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.
  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.
  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.

Nutrition Info

Calories 1087
Carbohydrates 135
Protein 20.6
Fat 51.6