Warmth and comfort define the smells and tastes of soup, especially on a cold winter day. This tasty Fish Soup Provencal is perfect for cooler evenings and a healthy way to incorporate fish into your diet.
Provence is a region in the southeast of France, bordering the Mediterranean Sea and Italy. My Fish Soup Provencal includes that Mediterranean touch of olive oil, garlic, and wine. This is a delicately flavored version, with vegetables, fennel seeds, and thyme adding an elegant touch. Serve it with a fresh baguette and a green salad, and voila, you have a delightful meal. It’s simple, quick, and delicious.
If you have leftovers—which I doubt—this soup freezes beautifully.
Do you have a favorite soup? Let me know in the comments below. Or better yet, send me your recipe!
- 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
- 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.
- 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.
Adapted from Cooking Light.