Reservations

Reservations

Guests can make a reservation by calling Bread Bar Guelph at 519-767-2999. For smaller parties you can also make a reservation online. Please note that reservations are not necessary but are recommended for weekend nights and Sunday Brunch. Tables will be available for walk ins on a first-come, first served basis. 

For a special event booking or reservation of 14 or more please email guelph@breadbar.ca

All parties 10 and over are subject to an auto gratuity of 15%. Reservations will be held for a maximum of 20 min, please call the restaurant if you need to make any last minute changes to a party.

While we will do everything we can to accommodate any requests you may have with regard to your preferred seating arrangement, we regret that we are not able to offer reservations for tables on the patio.

Thank you, we look forward to serving you soon. 

Make a Reservation

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Fishsoup

One-Pot Fish Soup

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 large onion, minced
  • 1 leek (white part only), finely chopped
  • 1 cup finely chopped fennel bulb, fronds reserved
  • 1 tbsp tomato paste
  • Salt
  • 2 cups dry white wine
  • 9 cups Fish Stock
  • 3 lbs mixed skinless white-fleshed fish fillets (such as striped bass, tilapia Pacific halibut), cut into 2-inch pieces
  • 1 lb mussels, cleaned and debearded
  • Pinch saffron threads
  • Salt and freshly cracked black pepper

Directions

In a large stockpot, heat oil over medium-high heat. Add garlic, onion, leek, fennel and tomato paste, stirring to combine. Season to taste with salt and sauté until vegetables are softened, about 8 minutes.

Add wine and cook until reduced by half, about 4 minutes. Add fish stock and bring to a boil. Add fish, mussels and saffron; reduce heat to medium, cover and simmer until mussels have opened and fish is opaque and flakes easily with a fork, about 8 minutes. Do not let boil. Discard any mussels that have not opened. Season to taste with salt and pepper.

Divide soup among 6 bowls and garnish each bowl with fennel fronds and 1 tbsp Garlicky Rouille (see recipe in the ETT cookbook, page 294).



Featured Recipe

Breadbar frenchonionsoup

French Onion Soup

A classic! And perfect for this time of year. The recipe can easily be halved for a smaller party.