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Ingredients
⅓ cup olive oil
3 onions, peeled and sliced thin
9 cloves garlic, peeled and sliced thin
1 large leek, root end and damaged and wilted leaves removed and discarded, and the remainder (both green and white parts) thoroughly cleaned and sliced thin
8 cups water
2 pounds potatoes, peeled and cut into 2-inch pieces
1 ½ pounds codfish (or other thick fillets of fish), cleaned and cut into 1 ½-inch chunks
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons herbes de Provence (see note)
PEPPER-VINEGAR DIP
⅓ cup red-wine vinegar
½ teaspoon freshly ground black pepper
CROUTONS
1 baguette, cut into ½-inch slices
1 tablespoon corn or safflower oil
Extra olive oil for serving at the table
Nutritional analysis per serving (6 servings)
59 grams carbs; 49 milligrams cholesterol; 589 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 5 grams fiber; 1167 milligrams sodium; 30 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the ⅓ cup olive oil, onions, garlic and leek in a large pot and cook gently over medium heat for 8 to 10 minutes.
- Step 2
Add the water and the potatoes. Bring to a boil, cover and boil gently for 20 minutes. (The recipe can be prepared ahead to this point and kept out for a few hours or refrigerated overnight.)
- Step 3
Just before serving, add the fish and bring the mixture back to a boil. Immediately remove the pot from the heat and season with the salt, 1 teaspoon pepper and herbes de Provence.
- Step 4
Make the pepper-vinegar dip: in a small bowl, mix together the vinegar and the ½ teaspoon pepper. Set aside.
- Step 5
Make the bread garnish: arrange the bread slices on a baking sheet and sprinkle with the oil. Bake in a 400-degree oven for about 10 minutes, or until brown and crisp.
- Step 6
Serve the soup in large bowls or soup plates with a small warmed plate on the side. Invite each guest to transfer pieces of potato and fish from the soup to the side plate and sprinkle them with the pepper-vinegar and, if desired, a few drops of oil. Add the croutons to the soup and serve immediately.
If you do not have herbes de Provence, substitute equal amounts of at least 3 of the following: dried marjoram, thyme, summer savory, sage, fennel, basil, rosemary and lavender.
Private Notes
Comments
This was so good! The only change I made was to use 3 cups water with 4 cups of vegetable broth. Also, I used a very nice sherry vinegar instead of red wine vinegar because that’s what I had. Definitely follow the steps of separating the soup from the fish, adding the croutons and seasoning with the vinegar sauce. Each part of this made it so special, and it was very easy.
My family loved this meal. I wound up adding more leek than the recipe called for, so I used one less onion. It was delicious. Will definitely make this again.
Great dinner soup! Easy to cook. Used toasted whole grain bread. The vinegar/pepper mixture added a great taste to the fish and potatoes. Didn’t peel the potato chunks.
This was so good! The only change I made was to use 3 cups water with 4 cups of vegetable broth. Also, I used a very nice sherry vinegar instead of red wine vinegar because that’s what I had. Definitely follow the steps of separating the soup from the fish, adding the croutons and seasoning with the vinegar sauce. Each part of this made it so special, and it was very easy.