Fish Soup Provencale Recipe #151334
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.
by Chef Kate
25 min | 25 min prep
SERVES 4
- 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 tomato, 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)
- 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.
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5 stars