Name: Provençal Fish Soup
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 6
Ingredients: 2 pounds mixed fish (such as cod, sea bass, snapper, and rockfish), cleaned and cut into chunks; 1/4 cup olive oil; 2 large onions, chopped; 4 cloves garlic, minced; 1 leek, white and light green parts only, cleaned and sliced; 1 fennel bulb, chopped; 2 tablespoons tomato paste; 1 can (14 oz) crushed tomatoes; 1 teaspoon saffron threads; 1 bay leaf; 1 sprig fresh thyme; 2 strips orange zest; 6 cups fish stock; Salt and freshly ground black pepper to taste; Rouille and crusty bread, for serving (optional)

Instructions

Prepare the vegetables

Heat olive oil in a large pot over medium heat. Add the onions, garlic, leek, and fennel. Cook until softened but not browned, about 8-10 minutes, stirring occasionally.
Add tomato components

Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes and cook for another 5 minutes, stirring frequently to prevent sticking.
Add fish and aromatics

Add the fish pieces, saffron, bay leaf, thyme, and orange zest to the pot. Stir gently to coat the fish with the vegetable mixture.
Simmer the soup

Pour in the fish stock and bring to a simmer. Reduce heat to low, cover partially, and simmer gently for about 45 minutes, or until the fish is very tender and breaking apart.
Blend the soup

Remove the bay leaf, thyme sprig, and orange zest. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer in batches to a blender, being careful with the hot liquid.
Strain and season

Pass the blended soup through a fine-mesh sieve, pressing with a spoon to extract as much liquid as possible. Return the strained soup to a clean pot and bring back to a simmer. Season with salt and pepper to taste.
Serve

Ladle the hot soup into warmed bowls. If desired, serve with a dollop of rouille (garlic and saffron mayonnaise) and slices of toasted crusty bread on the side.

Provençal Fish Soup

Ingredients

Instructions

Nutritional Information