Fish Soup Provencale

"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."
 
Fish Soup Provencale created by Julie Bs Hive
Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Remove any skin and cut the fish into one inch cubes.
  • Heat 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.
  • Add the wine, tomatoes, water, thyme, bay leaf, anise seed, pepper flakes and salt and pepper and bring to a boil.
  • Simmer for ten minutes.
  • Add the fish and the mussels, stir gently and simmer for 5 minutes.
  • Remove thyme sprig and bay leaf and taste for seasoning.
  • If any mussels are unopened, cook for a bit longer.
  • Sprinkle with basil (or parsley) and serve.
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RECIPE MADE WITH LOVE BY

@Chef Kate
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  1. Chez 4411 chef
    Forgot the anise and still loved it!!
     
  2. Julie Bs Hive
    Fish Soup Provencale Created by Julie Bs Hive
  3. Julie Bs Hive
    Easy and what a flavor! Mussels added so much to this recipe I wouldn't leave them out. Made for Comfort Food, a tag game.
     
  4. Mme M
    What an easy to prepare fish soup! This is loaded with flavors that work well together. I cooked the vegetables in the white wine for a few minutes before I added the water. There was a lovely aroma in the kitchen...I will definitely make this again!
     
  5. evelynathens
    Delicious and very fresh-tasting - a perfect soup for summer eating. I left out the mussels, but added a fistful of shrimp to compensate. Don't let the long list of ingredients deter you - it's just a list. This recipe actually makes no time at all to make (especially if you have a very nice fishmonger to skin and cube your fish).
     
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