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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Fish Soup Provencale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions