Fish Soup Provencale

By Pierre Franey

Total Time
20 minutes
Rating
4(68)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 1pound nonoily fresh fish like monkfish, blackfish or tilefish, or any combination
  • 2tablespoons olive oil
  • ½cup finely chopped onions
  • 1cup chopped leeks, both white and green parts
  • 1tablespoon finely chopped garlic
  • 1medium sweet red pepper, cored, seeded and cut into small cubes
  • 1medium green pepper, cored, seeded and cut into small cubes
  • 1teaspoon saffron threads, loosely packed
  • 1cup white wine
  • 1cup canned crushed tomatoes
  • 2cups water
  • 1sprig fresh thyme or 1 teaspoon dried
  • 1bay leaf
  • 1teaspoon anise seed
  • ¼teaspoon red pepper flakes
  • Salt and freshly ground white pepper to taste
  • 1pound mussels, well scrubbed
  • 4tablespoons finely chopped fresh basil or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

354 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 32 grams protein; 1347 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the fish into 1-inch cubes.

  2. Step 2

    Heat the oil in a heavy casserole or skillet. Add the onions, leeks, garlic, red and green pepper and the saffron. Cook, stirring over medium high heat, until wilted.

  3. Step 3

    Add the wine, canned tomatoes, water, thyme, bay leaf, anise seed, red pepper flakes and salt and pepper to taste. Bring to a boil and simmer for 10 minutes.

  4. Step 4

    Add the fish and the mussels; stir gently; bring to a boil. Cover and simmer for 5 minutes. Check for seasoning. Remove the thyme and bay leaf. Make sure all the mussels are open. If not, cook a bit longer. Sprinkle with the basil and serve.

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Ratings

4 out of 5
68 user ratings
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Comments

Kevin Osinski

Very good. I added diced fresh fennel to the aromatics in step 2 and a tbsp of Pastis in step 4. I also used fennel seed instead of anise, and coarsely ground it in a mortar before cooking.

Suzanne

Excellent recipe. Follow the recipe add salmon, shrimp and scallops with a base of homemade fumet instead of water: Delicious

Beth

This was delicious. It would have been great without my personal adjustments. I reduced the recipe by half, except for some of the liquids. Substitutions: 1 bottle of clam broth, 14 oz can of petite diced tomatoes (made it lighter and chunkier). I used less saffron and omitted the anise (personal tastes). I bought clams instead of mussels, but they were not good-I had a feeling, so I cooked them separately, and was so very glad. This is going in the rotation.

Vermont Cook

This is an excellent recipe! I used cod, scallops, and shrimp, since that’s what I had. Also added Herbes de Provence instead of anise. Tasted fabulous on this -1 degree night.

Suzanne

Excellent recipe. Follow the recipe add salmon, shrimp and scallops with a base of homemade fumet instead of water: Delicious

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