Fish Soup Provencal
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Fish Soup Provencal
Times
- Ready Time : 0 min
Servings
Ingredients
- 2 teaspoons Olive oil
- 1 (6 oz. bulb) Fennel, diced (1/4-inch)
- 1 1/2 (6 oz.) cups Leeks, thinly sliced
- 1/4 cup White wine
- 3 cups Fish stock
- 1 (14 1/2 oz.) cans Diced tomatoes in juice
- 1 cup California Black Ripe Olives, halved
- 1 1/2 teaspoons Thyme, chopped
- 1 teaspoon Kosher salt
- 1/4 teaspoon Coarsely ground black pepper
- 1 Bay leaf
- 1 Orange peel, 1-inch thick piece
- 1 pinch Saffron
- 1 pound Boneless, skinless cod or other white fish, cut into 2-inch pieces
- 1 tablespoon Lemon juice
Directions
Heat oil in a large saucepot over medium heat. Add fennel and leeks, cover and cook over low heat for 10 minutes, stirring occasionally. Remove cover, pour in white wine and cook for 1-2 minutes. Add stock, tomatoes, California Ripe Olives, thyme, salt, black pepper, bay leaf, orange peel and saffron. Turn heat to high and bring to a boil. Then cover, turn heat down to low and simmer for 10 minutes. Remove cover, stir in fish and cook for 2-3 minutes over medium heat, until fish is opaque. Remove from heat and stir in lemon juice. Serves 6. *Substitute 1 1/2 cups chicken broth and 1 1/2 cups clam juice if fish stock is unavailable. Serving suggestion: Serve with toasted or grilled rustic white bread or top with garlic croutons.
Source: California Olive
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3 Responses to Fish Soup Provencal
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I tried this recipe, before corrections were made with the ingredients. Therefore left out the fennel. I enjoyed this recipe, and might be inclined to try it again with the fennel, knowing it will make a significant flavor shift. If you don’t like fennel, try it without, but then again I love soups, and I love fish.
You should have left out the clam and chicken broth before printing it. People are kind of funny and might think it is o.k. Also how to make the fish stock if no “ready” made is available. Appreciate a quick response. MB
Thanks I took it out. We just had this nice article on Stock posted http://www.joyofkosher.com/2013/02/taking-stock-learn-to-make-your-own-stock/, but unfortunately we did not get fish stock, I will ask Chef Laura if she can share one. In the meantime you can try this version – http://culinaryarts.about.com/od/stocks/r/fishstock.htm