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.

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 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.

Fish Soup Provencale

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