Provençal Fish Soup Recipe

Name: Provençal Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 onion, finely chopped; 2 celery ribs, finely chopped; 1 carrot, finely chopped; 6 garlic, coarsely chopped; 4 3-inch strips of orange zest; 4 thyme sprigs; 2 teaspoons fennel seeds; 2 teaspoons coriander seeds; pinch of saffron threads; 1 tablespoon tomato paste; 1 16-ounce can whole tomatoes, chopped and juices reserved; 2 8-ounce bottles clam juice; 3/4 cup dry red wine; 1/2 cup ruby port; 1 3/4 pounds skinless grouper or red snapper fillets, coarsely chopped; 1/2 pound medium shrimp in the shell; 1 tablespoon Pernod; Salt and coarsely ground pepper

Servings: persons

1/4 cup extra-virgin olive oil
1 onion, finely chopped
2 celery ribs, finely chopped
1 carrot, finely chopped
6 garlic, coarsely chopped
4 3-inch strips of orange zest
4 thyme sprigs
2 teaspoons fennel seeds
2 teaspoons coriander seeds
pinch of saffron threads
1 tablespoon tomato paste
1 16-ounce can whole tomatoes, chopped and juices reserved
2 8-ounce bottles clam juice
3/4 cup dry red wine
1/2 cup ruby port
1 3/4 pounds skinless grouper or red snapper fillets, coarsely chopped
1/2 pound medium shrimp in the shell
1 tablespoon Pernod
Salt and coarsely ground pepper

1
In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook over moderate heat, stirring, until fragrant, 5 minutes. Stir in the tomato paste and cook over high heat until glossy, 1 minute. Add the tomatoes, clam juice, wine and port and bring to a boil. Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.
2
Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot. Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill. Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper. Ladle the soup into bowls and serve.

594

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 19 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 onion, finely chopped, 2 celery ribs, finely chopped, 1 carrot, finely chopped, and more.

Yes, Provençal Fish Soup 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.

Provençal Fish Soup

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