Fish Soup Provencale

By Pierre Franey

Published July 20, 1993

Total Time
20 minutes
Rating
4(70)
Comments
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Ingredients

Yield:4 servings

  • 1 pound nonoily fresh fish like monkfish, blackfish or tilefish, or any combination

  • 2 tablespoons olive oil

  • ½ 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

  • ¼ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

24 grams carbs; 60 milligrams cholesterol; 371 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 5 grams fiber; 1361 milligrams sodium; 33 grams protein; 7 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

  1. Step 1

    Cut the fish into 1-inch cubes.

  2. Step 2

    Heat the oil in a heavy casserole or skillet. Add the onions, leeks, garlic, red and green pepper and the saffron. Cook, stirring over medium high heat, until wilted.

  3. Step 3

    Add the wine, canned tomatoes, water, thyme, bay leaf, anise seed, red pepper flakes and salt and pepper to taste. Bring to a boil and simmer for 10 minutes.

  4. Step 4

    Add the fish and the mussels; stir gently; bring to a boil. Cover and simmer for 5 minutes. Check for seasoning. Remove the thyme and bay leaf. Make sure all the mussels are open. If not, cook a bit longer. Sprinkle with the basil and serve.

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Ratings

4 out of 5
70 user ratings
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Comments

Kevin Osinski

Very good. I added diced fresh fennel to the aromatics in step 2 and a tbsp of Pastis in step 4. I also used fennel seed instead of anise, and coarsely ground it in a mortar before cooking.

Suzanne

Excellent recipe. Follow the recipe add salmon, shrimp and scallops with a base of homemade fumet instead of water: Delicious

Beth

This was delicious. It would have been great without my personal adjustments. I reduced the recipe by half, except for some of the liquids. Substitutions: 1 bottle of clam broth, 14 oz can of petite diced tomatoes (made it lighter and chunkier). I used less saffron and omitted the anise (personal tastes). I bought clams instead of mussels, but they were not good-I had a feeling, so I cooked them separately, and was so very glad. This is going in the rotation.

Vermont Cook

This is an excellent recipe! I used cod, scallops, and shrimp, since that’s what I had. Also added Herbes de Provence instead of anise. Tasted fabulous on this -1 degree night.

Suzanne

Excellent recipe. Follow the recipe add salmon, shrimp and scallops with a base of homemade fumet instead of water: Delicious

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