Reviewed: Nov. 5, 2011

It doesn't get better than this!

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2 users found this review helpful

Reviewer:

Glassguy

Cooking Level: Expert

Reviewed: May 29, 2011

This was really tasty and versatile -- we didn't have mussels and substituted with some scallops. The secret that really freshens up the soup and makes it fantastic is the leeks and the orange zest! Don't forget the zest, it really makes this soup special. Also, if you only have fish around, I bet it would taste just as good with extra bass instead of the mussels and shrimp (to be tested --!).

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3 users found this review helpful

Reviewer:

loves_sweets

Cooking Level: Expert

Reviewed: Feb. 7, 2011

try using instead of plain water, lemongrass tea, its the big secret of a friend of mine who works at a very popular french bistro in l.a.

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3 users found this review helpful

Reviewer:

mftrejobermejo

Cooking Level: Professional

Reviewed: Jan. 26, 2011

I love when my husband gets in the cooking mood! He found this recipe and whipped it up as the recipe said. WOW! We all loved it, even my preteen girls:) We are defintely making this again!

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4 users found this review helpful

Reviewer:

ThompsonFamily

Cooking Level: Intermediate

Reviewed: Nov. 3, 2010

This soup had the beginnings of something great...but I made it even better by using an adaptation from an old French neighbor. I used one large can of Roma tomatoes instead of the fresh ones and in place of the broth I used...wait for it...3/4 bottle of a dry but light white wine...chardonnay or sauterne will do nicely! I also added sea scallops a few minutes prior to serving...with just enough time to cook them without making them tough. My boyfriend can't eat mussels so I steamed the mussels in the remaining wine and added them after the fact. I also added a small lobster tail for each guest, to the delight of everyone! Serve this with a first course of squid ink pasta with lemon butter and salmon caviar, a green salad with homemade vinaigrette and French bread and let the compliments begin!

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13 users found this review helpful

Reviewer:

barrie

Reviewed: May 19, 2010

Ok, so... this fish soup is really REALLY good- from family and friends who ate it- anyway, its a good idea for any day... and the smell GOOD! had a foods day in my french, did this and got a great grade ^^ Go Fishes GO

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5 users found this review helpful

Reviewer:

Maximum.Mix

Cooking Level: Intermediate

Living In: Farmington, New Mexico, USA

Reviewed: Aug. 24, 2009

needed a little extra seasoning but was very good.

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5 users found this review helpful

Reviewer:

Danette's Recipes

Reviewed: Apr. 26, 2009

Amazingly awesome flavour. My husband never had it before and was a little leary but now it is one of his favourites. Recipe is easy to manipulate depending on your taste.

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5 users found this review helpful

Reviewer:

Char

Cooking Level: Expert

Home Town: Durham, Ontario, Canada

Reviewed: Apr. 3, 2008

I made this exactly as stated, except that I used mahi mahi, sea bass, mussels, shrimp & scallops for the fish. The broth was so bland and watery! I was really disappointed. I ended up adding a bunch more seasoning, and some Pernod (traditional liqueur for bouillabaisse). After the additions, it was better but still not great. If it weren't for the fact that I'd made some toast rubbed with garlic and spread with rouille to eat with the soup, it would have been a total loss. It may taste better tomorrow, but who wants a fish soup that needs 24 hours for the flavour to develop? When you are going to spend a lot of money on expensive fish you want to eat it when it is fresh. Also it made a LOT. My husband ate a few spoonfuls and then said..."Honey, I know you worked hard on this recipe but it's just not good." So not worth the effort. Sorry...I really wanted to love it.

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6 users found this review helpful