Fish Soup Provencale

Name: Fish Soup Provencale
Total time: 20 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 pound nonoily fresh fish like monkfish, blackfish or tilefish, or any combination; 2 tablespoons olive oil; 1/2 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; 1/4 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

By Pierre Franey

Total Time: 20 minutes
Rating: 4(67)
Notes: Read community notes

Featured in: 60-Minute Gourmet

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1pound nonoily fresh fish like monkfish, blackfish or tilefish, or any combination
2tablespoons olive oil
½cup finely chopped onions
1cup chopped leeks, both white and green parts
1tablespoon finely chopped garlic
1medium sweet red pepper, cored, seeded and cut into small cubes
1medium green pepper, cored, seeded and cut into small cubes
1teaspoon saffron threads, loosely packed
1cup white wine
1cup canned crushed tomatoes
2cups water
1sprig fresh thyme or 1 teaspoon dried
1bay leaf
1teaspoon anise seed
¼teaspoon red pepper flakes
Salt and freshly ground white pepper to taste
1pound mussels, well scrubbed
4tablespoons finely chopped fresh basil or parsley

Ingredient Substitution Guide

Preparation

Step 1
Cut the fish into 1-inch cubes.
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.
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.
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.

Ratings

4 out of 5

67 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Kevin Osinski6 years ago

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.

Vermont Cook2 years ago

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.

Suzanne6 years ago

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

Kevin Osinski6 years ago

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.

Es6 years ago

Delicious summer dinner. My friend Joan gave me a piece of monkfish from Cape May and this was a great way to cook it. I used the vegetables I had (fennel, fresh tomatoes instead of canned, etc.), a Greek wine that we drank with the dinner, and served the fish over toasted slices of baguette rubbed with olive oil and garlic. Maybe should have added a touch of ouzo or pernod. Be sure not to overcook the fish. 5 minutes was perfect.

Private notes are only visible to you.