Fish Soup Provencal
 
 
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Ingredients
  • 1 Tablespoon olive oil
  • 1 leek, cleaned and chopped
  • 1 cup chopped onion
  • ¾ cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 2 garlic cloves, minced
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon fennel seeds
  • 1 (14.5-ounce) can Italian-style whole tomatoes, undrained and chopped
  • 1 bay leaf
  • 2 cups cubed peeled baking potato (about 8 ounces)
  • 1½ cups vegetable broth
  • ½ cup dry white wine
  • 1 pound grouper or other firm white fish fillets, cut into 1-inch pieces
  • 2 Tablespoons chopped fresh parsley
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Heat oil in a stockpot over medium-high heat. Add onion, leek, bell peppers, and garlic; sauté 5 minutes. Add crushed red pepper and next 4 ingredients (crushed red pepper through bay leaf), and bring to a boil.
  2. Add potato; cover and cook 10 minutes, stirring occasionally. Add vegetable broth and wine; bring to a boil, and cook 5 minutes. Add fish and parsley; bring to a boil. Cover and cook 2 minutes or until fish is done. Remove from heat; discard bay leaf. Season with salt and pepper.
Recipe by citronlimette at http://citronlimette.com/recipe_archive/soups/fish-soup-provencal/