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.
Provided by Chef Kate
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
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
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OMER KAMRAN
[email protected]This soup is amazing! The flavors are so rich and complex. I love the addition of the saffron and fennel. It's the perfect soup for a special occasion.
Shemon Mirdha
[email protected]I'm not a big fan of fish soup, but this recipe was surprisingly good. The broth was light and flavorful, and the fish was cooked perfectly. I would definitely make this again.
Dianna Gifford
[email protected]The soup was good, but I found it to be a bit bland. I think I would have preferred a more flavorful broth.
Nushan Arafat
[email protected]This fish soup is a keeper! It's easy to make and absolutely delicious. I love the combination of fish, vegetables, and herbs. It's the perfect soup for a cold winter day.
Brayden Miller
[email protected]I followed the recipe exactly and the soup turned out great. The broth was flavorful and the fish was cooked perfectly. I will definitely be making this again.
Mecaila Jacobs
[email protected]I love the simplicity of this recipe. Just a few fresh ingredients and you have a delicious and healthy meal. I served it with a side of crusty bread and it was perfect.
Liam Craig
[email protected]This soup was a bit too fishy for my taste. I think I would have preferred a more delicate fish, like tilapia or sole.
Sivukile Simango
[email protected]Easy to follow recipe with great results. I used a mix of white fish and shellfish, and the soup was packed with flavor. The rouille was the perfect finishing touch. Highly recommend!
Muqadas Muskan
[email protected]I'm not a huge fan of fish soup, but this recipe changed my mind. The broth is incredibly flavorful, and the fish is cooked perfectly. I especially loved the addition of the saffron and fennel. Will definitely be making this again!
Celia Obioha
[email protected]This fish soup is a delightful journey to the heart of Provence. The flavors are rich and complex, with a perfect balance of seafood and herbs. I used a variety of fish, including cod, salmon, and shrimp, and the result was a pot of pure deliciousnes