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
FISH SOUP PROVENCALE
Provided by Pierre Franey
Categories dinner, lunch, one pot, soups and stews, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 18
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
PROVENCAL FISH SOUP WITH SAFFRON ROUILLE
Provided by Paul Grimes
Categories Soup/Stew Fish Tomato Christmas Lunch Saffron Fennel Leek White Wine Winter Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 21
Steps:
- Wash leeks .
- Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
- While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
- Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
- Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
- Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.
PROVENCAL FISH SOUP
Provided by Barbara Kafka
Categories weekday, soups and stews, side dish
Time 1h20m
Yield 5 servings
Number Of Ingredients 14
Steps:
- In a medium stockpot, cook onion in oil over low heat, stirring occasionally, for 10 minutes or until translucent. Stir in garlic, and cook for additional 7 minutes. Stir in chili powder and cayenne. Cook, stirring, for 1 minute.
- Soak saffron in 1/4 cup white wine for a few minutes. Stir saffron wine, tomatoes, fish stock, thyme and bay leaf into onions. Bring to boil, lower heat, and simmer for 45 minutes.
- Remove bay leaf. Pass soup through food mill fitted with medium disk. Return soup to pot. Season with salt and pepper. Soup can be made ahead up to this point and refrigerated.
- In small saucepan, heat anise liquor. Set it on fire, and allow alcohol to burn off. Pour anise liquor into soup. Stir in additional wine. Bring to boil. Serve immediately.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 24 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 1323 milligrams, Sugar 7 grams
FISH SOUP PROVENCALE(BOURIDE)
Make and share this Fish Soup Provencale(Bouride) recipe from Food.com.
Provided by Sageca
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix mayonnaise and crushed garlic; cover and refrigerate.
- Heat 1/4 cup of the butter in 12-inch skillet until melted. Toast 6 of the bread slices in skillet over medium heat until brown on both sides; rub one side of bread with half clove garlic. Remove from skillet; keep warm. Repeat with remaining butter, bread and garlic.
- Cut fish filets into 1-inch pieces. Place fish in single layer in skillet. Add wine, onion and lemon slices, parsley, bay leaf, salt and just enough water to cover. Heat to boiling; reduce heat. Simmer uncovered until fish flakes easily with fork, about 6 minutes. Remove fish with slotted spoon; keep warm.
- Strain fish broth. Pour 1 1/2 cups of the broth into 2-quart saucepan; gradually beat in mayonnaise mixture. Cook over low heat, stirring constantly, until slightly thickened.
- Place 2 slices of the French bread upright in each soup bowl; spoon fish between slices. Pour soup over fish; sprinkle with paprika.
Nutrition Facts : Calories 872.1, Fat 38, SaturatedFat 13.4, Cholesterol 97.5, Sodium 1660.3, Carbohydrate 90.2, Fiber 3.5, Sugar 8.3, Protein 33.4
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- In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook over moderate heat, stirring, until fragrant, 5 minutes. Stir in the tomato paste and cook over high heat until glossy, 1 minute. Add the tomatoes, clam juice, wine and port and bring to a boil. Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.
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- Heat oil in a stockpot over medium-high heat. Add onion, bell peppers, and garlic; saute 5 minutes. Add crushed red pepper and next 5 ingredients (crushed red pepper through bay leaf), and bring to a boil.
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