1/1 Photo of Fish Soup Provencale
Chef Kate's Note:
This is a delicious and very easy dish which takes less than half an hour to make. I found it in the Times about a dozen years ago--a Pierre Franey recipe.
My Private Note
Units: US | Metric
- 1 lb fresh fish fillet (monkfish, tilefish, or similar non-oily fish)
- 2 tablespoons olive oil
- 1/2 cup onion, finely chopped
- 1 cup leek, chopped, green and white parts
- 1 tablespoon garlic, finely chopped
- 1 red bell pepper, peeled, seeded, cored and diced
- 1 green bell pepper, peeled, seeded, cored and diced
- 1 teaspoon saffron thread
- 1 cup dry white wine
- 1 cup tomato, peeled seeded and diced (canned are fine)
- 2 cups water
- 1 sprig thyme (or 1 teaspoon dry thyme)
- 1 bay leaf, preferably fresh
- 1 teaspoon anise seed
- 1/4 teaspoon red pepper flakes
- salt & fresh ground pepper
- 1 lb mussels, fresh, well scrubbed
- 4 tablespoons fresh basil (may substitute parsley if fresh basil is unavailable)
- 1Remove any skin and cut the fish into one inch cubes.
- 2Heat the oil in a heavy casserole or skillet and add the onion, leeks, garlic, red and green peppers and the saffron and cook over medium heat until softened.
- 3Add the wine, tomatoes, water, thyme, bay leaf, anise seed, pepper flakes and salt and pepper and bring to a boil.
- 4Simmer for ten minutes.
- 5Add the fish and the mussels, stir gently and simmer for 5 minutes.
- 6Remove thyme sprig and bay leaf and taste for seasoning.
- 7If any mussels are unopened, cook for a bit longer.
- 8Sprinkle with basil (or parsley) and serve.
Browse Our Top Mussels Recipes
Nutritional Facts for Fish Soup Provencale
Serving Size: 1 (563 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 375.9
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 1.6 g
- Cholesterol 94.1 mg
- Sodium 430.6 mg
- Total Carbohydrate 16.8 g
- Dietary Fiber 2.6 g
- Sugars 5.4 g
- Protein 41.2 g
The following items or measurements are not included: