Prep 15 mins
Cook 55 mins
My version of spicy French fish soup. The flavors came out best after sitting in the fridge for a few days! Makes a big batch...great for freezer.
- 1 tablespoon olive oil (optional)
- 7 ounces leeks, thinly sliced
- 7 ounces yellow onions, chopped
- 3 garlic cloves, minced
- 7 ounces carrots, diced
- 10 ounces green beans, cut into 3/4 inch pieces
- 9 ounces yukon gold potatoes, diced into 3/4 inch pieces
- 2 (14 1/2 ounce) cans diced tomatoes
- 3⁄4 cup white wine
- 8 -10 cups low sodium fat-free vegetable broth
- 1 teaspoon parsley
- 1⁄2 teaspoon black pepper
- 3 teaspoons herbes de provence
- 1⁄2 teaspoon cayenne (or more to taste!)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon crushed saffron thread
- 3 tablespoons lemon juice
- 14 ounces tilapia fillets or 14 ounces other white fish, chopped
- 6 ounces lump crabmeat
- If using olive oil, heat it over medium in a large non-stick soup pot. Otherwise, spray treat a large non-stick soup pot with cooking spray and heat over medium.
- Saute the leeks for 2-3 minutes. Add the onions and garlic, and saute for another 3 minutes. Add the carrots and cook, stirring for another 3 minutes. Add the potatoes and green beans. Cook, stirring for 3 more minutes.
- Add the tomatoes, wine, broth, and seasonings. Bring to a light boil, reduce heat, and simmer, covered for 20-30 minutes, until carrots and potatoes are softened to just tender.
- Stir in the crabmeat, lemon juice, and then the tilapia. Stir once or twice, very gently. Cook for 7-10 minutes, until white fish is cooked through.
- You can top this with parmesan cheese or crutons if desired.