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

Servings: persons

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

1
Cut the fish into 1-inch cubes.
2
Heat the oil in a heavy casserole or skillet.
3
Add the onions, leeks, garlic, red and green pepper and the saffron.
4
Cook, stirring over medium high heat, until wilted.
5
Add the wine, canned tomatoes, water, thyme, bay leaf, anise seed, red pepper flakes and salt and pepper to taste.
6
Bring to a boil and simmer for 10 minutes.
7
Add the fish and the mussels; stir gently; bring to a boil.
8
Cover and simmer for 5 minutes.
9
Check for seasoning.
10
Remove the thyme and bay leaf.
11
Make sure all the mussels are open.
12
If not, cook a bit longer.
13
Sprinkle with the basil and serve.

1116

kcal

Calories

121

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 pound nonoily fresh fish like monkfish, blackfish or tilefish, or any combination, 2 tablespoons olive oil, 1/2 cup finely chopped onions, 1 cup chopped leeks, both white and green 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