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.

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 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.

That's it — enjoy your meal!

Provençal Fish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions