Fish Soup Provencale Recipe

Name: Fish Soup Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh fish fillet (monkfish, tilefish, or similar non-oily fish); 2 tablespoons olive oil; 1/2 cup onion, finely chopped; 1 cup leek, chopped, green and white parts; 1 tablespoon garlic, finely chopped; 1 red bell pepper, peeled, seeded, cored and diced; 1 green bell pepper, peeled, seeded, cored and diced; 1 teaspoon saffron thread; 1 cup dry white wine; 1 cup tomatoes, peeled seeded and diced (canned are fine); 2 cups water; 1 sprig thyme (or 1 teaspoon dry thyme); 1 bay leaf, preferably fresh; 1 teaspoon anise seed; 1/4 teaspoon red pepper flakes; salt & fresh ground pepper; 1 lb mussels, fresh, well scrubbed; 4 tablespoons fresh basil (may substitute parsley if fresh basil is unavailable)

Servings: persons

1 lb fresh fish fillet (monkfish, tilefish, or similar non-oily fish)
2 tablespoons olive oil
1/2 cup onion, finely chopped
1 cup leek, chopped, green and white parts
1 tablespoon garlic, finely chopped
1 red bell pepper, peeled, seeded, cored and diced
1 green bell pepper, peeled, seeded, cored and diced
1 teaspoon saffron thread
1 cup dry white wine
1 cup tomatoes, peeled seeded and diced (canned are fine)
2 cups water
1 sprig thyme (or 1 teaspoon dry thyme)
1 bay leaf, preferably fresh
1 teaspoon anise seed
1/4 teaspoon red pepper flakes
salt & fresh ground pepper
1 lb mussels, fresh, well scrubbed
4 tablespoons fresh basil (may substitute parsley if fresh basil is unavailable)

1
Remove any skin and cut the fish into one inch cubes.
2
Heat the oil in a heavy casserole or skillet and add the onion, leeks, garlic, red and green peppers and the saffron and cook over medium heat until softened.
3
Add the wine, tomatoes, water, thyme, bay leaf, anise seed, pepper flakes and salt and pepper and bring to a boil.
4
Simmer for ten minutes.
5
Add the fish and the mussels, stir gently and simmer for 5 minutes.
6
Remove thyme sprig and bay leaf and taste for seasoning.
7
If any mussels are unopened, cook for a bit longer.
8
Sprinkle with basil (or parsley) and serve.

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb fresh fish fillet (monkfish, tilefish, or similar non-oily fish), 2 tablespoons olive oil, 1/2 cup onion, finely chopped, 1 cup leek, chopped, green and white parts, and more.

Yes, Fish Soup Provencale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Soup Provencale

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