Fish Soup Provencale Recipes

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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

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

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

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

PROVENCAL FISH SOUP WITH SAFFRON ROUILLE



Provencal Fish Soup with Saffron Rouille image

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

4 medium leeks (white and pale green parts only), chopped
1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped
3 medium carrots, chopped
2 large celery ribs, chopped
4 large garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 tablespoon herbes de Provence
2 California or 4 Turkish bay leaves
1/4 teaspoon cayenne
1/8 teaspoon crumbled saffron threads
5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well
5 medium tomatoes, chopped (4 cups)
2 cups dry white wine
4 (3- by 1-inch) strips fresh orange zest
6 cups water
3 tablespoons tomato paste
1 baguette, cut into 3/4-inch-thick slices
Equipment:
Equipment: a food mill fitted with medium disk
Accompaniment
Accompaniment: saffron rouille

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



Provencal Fish Soup image

Provided by Barbara Kafka

Categories     weekday, soups and stews, side dish

Time 1h20m

Yield 5 servings

Number Of Ingredients 14

1 medium onion, cut in 1/4-inch dice
1/2 cup olive oil
8 medium cloves garlic, smashed, peeled and coarsely chopped
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
5 grams stem saffron (two 2 1/2-gram packages)
1/2 cup dry white wine, preferably Macon or sauvignon blanc
1 1/2 28-ounce cans whole tomatoes in puree, strained and lightly crushed
5 cups extra-rich fish stock (see recipe)
1/4 teaspoon dry thyme
1/2 bay leaf
2 teaspoons kosher salt, or to taste
Freshly ground black pepper to taste
1/2 cup anise liquor, like Pernod

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)



Fish Soup Provencale(Bouride) image

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

1 1/2 cups mayonnaise
3 garlic cloves, crushed
1/2 cup butter or 1/2 cup margarine
12 slices French bread
1 garlic clove, cut into halves
1 lb fish fillet
1 1/2 cups dry white wine
6 slices onions
3 slices lemons
5 sprigs parsley
1 bay leaf
1 teaspoon salt
paprika

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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Top Asked Questions

What is Provençale fish soup?
This Provençale fish soup is made with a fragrant vegetable-infused clam juice broth and tender poached fish. It’s easy and healthy, though you’d never guess from the abundance of flavor.
What is the best way to cook fish and vegetables?
Cook onion, garlic& mushrooms In butter or margarine in a large skillet for about 5 minutes. Add wine, tomatoes, parsley, sugar& bouillon and bring to a boil. Add fish, reduce heat, cover& simmer for 15- 20 minutes or until fish flakes easily.
What to eat in Provençal?
Nothing could be more Provençal than to eat a fish soup, whether it’s in the form of bouillabaisse, bourride or this simple rustic soup.
What makes our Provence-inspired fish soup different?
Every country or region with a coastline boasts its own take on fish soup; our Provence-inspired version is not only easy to make, it features a richly flavored broth fragrant with fennel, paprika, saffron, and orange zest-flavors that complement the delicate seafood. Deglazing the vegetables and spices with wine and bottled clam juice brought o...

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