En Provence, on trouve la bouillabaisse. A Calais, découvrez la marmite !


  • Small fish: red mullet, gilthead seabream, whiting, etc.
  • Olive oil
  • 1 large onion
  • Mixed herbs
  • 1 large tomato
  • Fennel
  • Orange zest
  • 2 cloves of garlic, diced


  1. Recipe for the soup: Gut and skin the fish. Sweat the large onion with half a glass of olive oil in a large pot. When it starts to turn golden, add the fish and chopped tomato. Cook for 3 or 4 minutes on a high heat, stirring well. Add half a litre (just under a pint) of water, the zest of one orange, thyme and bay leaves and cook, stirring occasionally. A sort of dough will form, add water to make a liquid batter. Cook for 15 to 20 minutes, then pass the batter through a vegetable mill two times to extract the liquid and make the stock. If the stock is too thick, add water. Add 2 cloves of very finely chopped garlic, a teaspoon of pastis, pepper to taste and cook on a medium heat for 6 to 7 minutes.
  2. Add to the pot of soup: 4 sole fillets 2 bass fillets 4 cod fillets
  3. Cook for 10 minutes then add: 20 Bouchot mussles 20 prawns 4 langoustines


Serve in a soup bowl. Delicately serve the fish pieces with a slotted spoon, add the mussles, prawns and langoustines. Pour over the soup.
This unique dish can be serve with croutons made from baguette and grilled cheese, and a few steamed potatoes.


Recette fournies par Didier Routier

Chef cuisinier

Restaurant la Sôle Meunière - Calais