Royal Oak Fish Soup

Dom Chapman

Dom Chapman

23rd March 2011

Royal Oak Fish Soup

Fish Recipe From The Royal Oak Paley Street By Dom Chapman


  • 5kg Fish Bones: Red Mullet, Sea Bream, Gurnard. Guts Gills and Eyes removed
  • 200g Onion
  • 200g Carrots
  • 200g Fennel
  • 200g Leeks
  • 200g Celery
  • 100g Tomatoes
  • 80g Garlic
  • 2g Saffron
  • 1 tin Chopped Tomatoes
  • 200mls Pernoid
  • 750mls White Wine
  • 20g Thyme
  • 20g Rosemary
  • 50g Parsley
  • 2 litres Water
  • 100g Basmati Rice
  • Salt and Pepper
  • Lemon Juice
  • Tabasco


Clean Fish and rinse under cold water removing all guts, gills, sand, eyes and scales.
Slice all vegetables then marinate for 24hrs with fish, Pernoid, white wine, saffron, thyme, rosemary and tomatoes.
Once marinated, pass off liquid, remove fish and roast in a hot oven for 10 minutes or until the fish is cooked. On a separate tray roast vegetables. (Do not burn or the soup will be bitter)
Keep liquid in a large pot and bring to the boil. Once fish and vegetables are roasted off add to liquid, cover with water and cook out for 30 minutes. Skim all impurities.
10 minutes before the soup is ready add basmati rice. Once cooked remove from heat and infuse 50g of parsley in the soup.
Blend soup very well then pass through a fine sieve.
Finish soup with salt, pepper, lemon juice and Tabasco.
Serve with rouille and croutons rubbed with garlic

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you