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Fish Soup Provencal


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Fish Soup Provencal


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Fish Soup Provencal


  • Prep Time : 15 min
  • Cook Time : 10 min
  • Ready Time : 25 min




  • 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


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.

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

  1. avatar says: AlanB

    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.

  2. 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

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