Blinis
£5.00
£5.00
£8.00
£6.00
£23.90
By Beleaev Family | Beleaev Caviar & Gourmet | beleaev.com
Provençal fish soup is the bouillabaisse cousin from the south of France. Tomato, fennel, saffron, white fish. With caviar on top, it becomes a properly luxurious main course.
Key Takeaways
- Use mixed white fish (cod, halibut, monkfish)
- Saffron and fennel for Provençal character
- 10g of [Royal Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per portion
- Serve with rouille and croûtons
- Caviar on top after plating

Serves 4
1. Heat olive oil in large pot. Sweat fennel, onion, garlic 8 min.
2. Add tomatoes, wine, stock, saffron, orange peel. Simmer 25 min.
3. Add fish cubes. Simmer 5 min until just cooked.
4. Discard orange peel. Season.
5. Ladle into warm bowls. Top each with 10g caviar.
6. Serve with toasted baguette and aioli on the side.
Multiple fish varieties give depth.
Don't overcook fish.
Saffron in stock to release flavour.
Caviar after plating.
With Beluga: 30g of Beluga XXL total.
With prawns: Add 200g large prawns in the last 3 min.
Wine pairing: A Provençal rosé.
For more soups, see our crab bisque and oyster soup with caviar recipes.
Cod, halibut, monkfish, sea bass. Choose 2-3 varieties.
Make broth ahead. Add fish to order.
10g per portion.
Provençal fish soup with caviar is one of those mains that defines proper Mediterranean luxury. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet food company with fulfilment hubs across the UK, Europe, the UAE, and the United States. We are committed to sourcing responsibly farmed, sustainable products and delivering them to customers within 24 to 48 hours, ensuring exceptional freshness and quality.