Fish Soup Provencale

May 09, 2023May 9, 20230 14
Fish Soup Provencale - A Taste of Southern France
in Seafood

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 )

Nutrision Information

Servings Per Recipe
4-6
Calories
289
Sugar
3g
Fat
4g
Fish Soup Provencale, or Soupe de Poisson a la Provencale in French, is a classic dish from the region of Provence in Southern France. As with many French dishes, it's all about fresh, quality ingredients. This flavorful soup is made with fresh fish, mussels, vegetables, and a blend of aromatic spices, including saffron and anise seed. The dish is often served with a side of crusty bread to soak up the broth. It's perfect for a cozy night in, or as a starter for a dinner party with friends.

Instructions

1.Rinse the fish fillet and pat it dry with paper towels. Cut it into small pieces.
2.In a large soup pot, heat the olive oil over medium-high heat. Add the onions, leeks, and garlic, and cook for about 5 minutes, or until the vegetables are soft.
3.Add the diced red and green peppers, and cook for another 5 minutes.
4.Add the saffron threads and stir until the vegetables are coated with the spice.
5.Pour in the white wine, and let it cook for about a minute, until the liquid has reduced slightly.
6.Add the diced tomatoes, water, thyme, bay leaf, anise seed, red pepper flakes, salt, and fresh ground black pepper. Stir everything together.
7.Bring the soup to a simmer and let it cook for about 10 minutes, until the vegetables are tender.
8.Add the mussels to the pot, cover it with a tight-fitting lid, and let it cook for about 5 minutes, or until the mussels have opened.
9.Remove the lid and add the fish pieces. Reduce the heat to low, and cook for another 5 minutes, or until the fish is just cooked through.
10.Taste the soup and adjust the seasoning as needed. Garnish each bowl with fresh basil or parsley, and serve hot.

PROS

This soup is light but filling, and is a great way to enjoy fresh seafood.

The combination of fresh vegetables, saffron, and white wine gives it a unique flavor that is both savory and slightly sweet.

With only 4 grams of fat per serving, it makes for a healthy meal.

CONS

The use of mussels may be off-putting to some who don’t like seafood.
Additionally, the preparation and cleaning of the mussels can take some time.

Because it’s a soup, it’s not as visually appealing as other dishes, but the taste more than makes up for it.

HEALTH & BENEFITS

Fish is a great source of protein and omega-3 fatty acids, which are essential for brain and heart health.
The use of fresh vegetables and herbs in this recipe provides a variety of vitamins and minerals that are important for overall health, including vitamin C, potassium, and calcium.
The saffron in this dish has been shown to have anti-inflammatory and antioxidant properties.

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