Provencal Fish Soup Recipe

Name: Provencal Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, cut in 1/4-inch dice; 1/2 cup olive oil; 8 medium cloves garlic, smashed, peeled and coarsely chopped; 1 teaspoon chili powder; 1/2 teaspoon cayenne pepper; 5 grams stem saffron (two 2 1/2-gram packages); 1/2 cup dry white wine, preferably Macon or sauvignon blanc; 1 1/2 28-ounce cans whole tomatoes in puree, strained and lightly crushed; 5 cups extra-rich fish stock (see recipe); 1/4 teaspoon dry thyme; 1/2 bay leaf; 2 teaspoons kosher salt, or to taste; Freshly ground black pepper to taste; 1/2 cup anise liquor, like Pernod

Servings: persons

1 medium onion, cut in 1/4-inch dice
1/2 cup olive oil
8 medium cloves garlic, smashed, peeled and coarsely chopped
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
5 grams stem saffron (two 2 1/2-gram packages)
1/2 cup dry white wine, preferably Macon or sauvignon blanc
1 1/2 28-ounce cans whole tomatoes in puree, strained and lightly crushed
5 cups extra-rich fish stock (see recipe)
1/4 teaspoon dry thyme
1/2 bay leaf
2 teaspoons kosher salt, or to taste
Freshly ground black pepper to taste
1/2 cup anise liquor, like Pernod

1
In a medium stockpot, cook onion in oil over low heat, stirring occasionally, for 10 minutes or until translucent.
2
Stir in garlic, and cook for additional 7 minutes.
3
Stir in chili powder and cayenne.
4
Cook, stirring, for 1 minute.
5
Soak saffron in 1/4 cup white wine for a few minutes.
6
Stir saffron wine, tomatoes, fish stock, thyme and bay leaf into onions.
7
Bring to boil, lower heat, and simmer for 45 minutes.
8
Remove bay leaf.
9
Pass soup through food mill fitted with medium disk.
10
Return soup to pot.
11
Season with salt and pepper.
12
Soup can be made ahead up to this point and refrigerated.
13
In small saucepan, heat anise liquor.
14
Set it on fire, and allow alcohol to burn off.
15
Pour anise liquor into soup.
16
Stir in additional wine.
17
Bring to boil.
18
Serve immediately.

537

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 14 ingredients. The key ingredients include: 1 medium onion, cut in 1/4-inch dice, 1/2 cup olive oil, 8 medium cloves garlic, smashed, peeled and coarsely chopped, 1 teaspoon chili powder, and more.

Yes, Provencal 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!

Provencal Fish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions