Best 2 Fish Soup Provencale Recipes

Indulge in the flavors of the sun-drenched French countryside with our exploration of the best recipes for "Fish Soup Provencale." This classic dish, originating from the vibrant region of Provence in southeastern France, is a culinary masterpiece that captures the essence of the Mediterranean lifestyle. Get ready to tantalize your taste buds with a symphony of flavors, fresh seafood, aromatic herbs, and the warmth of saffron. Whether you're a seasoned chef or a home cook yearning for a taste of France, this journey will guide you through the secrets of creating an authentic Fish Soup Provencale that will transport you to the heart of Provence.

Check out the recipes below so you can choose the best recipe for yourself!

FISH SOUP PROVENCALE

Fish Soup Provencale image

Provided by Pierre Franey

Categories dinner, lunch, one pot, soups and stews, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 18

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

Steps:

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

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1342 milligrams, Sugar 7 grams

FISH SOUP PROVENCALE

Fish Soup Provencale image

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.

Provided by Chef Kate

Categories Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

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 tomatoes, 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)

Steps:

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.

Nutrition Facts : Calories 375.9, Fat 10.7, SaturatedFat 1.7, Cholesterol 94.2, Sodium 430.6, Carbohydrate 16.9, Fiber 2.6, Sugar 5.5, Protein 41.3

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup. Try to find wild-caught fish, and use fresh vegetables and herbs.
Don't be afraid to experiment. There are many different ways to make fish soup, so feel free to adjust the recipe to your own taste. You can add different types of fish, vegetables, and herbs, or change the proportions of the ingredients.
Be patient. Fish soup takes time to make, but it's worth it. Let the soup simmer for at least 30 minutes, or even longer, to allow the flavors to develop.
Serve with a variety of accompaniments. Fish soup is delicious served with crusty bread, crackers, or rice. You can also add a dollop of sour cream or yogurt, or a sprinkling of chopped fresh herbs.

Conclusion:

Fish soup is a delicious and versatile dish that can be enjoyed all year round. It's a great way to use up leftover fish, and it's also a healthy and affordable meal. With so many different ways to make it, there's sure to be a fish soup recipe that everyone will love.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #soups-stews #seafood #french #easy #european #fish #mussels #saltwater-fish #shellfish