Fish Soup Provencal

[ 2 ] January 16, 2014 |

A Tasty Fish Soup Provencal

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.

 A Tasty Fish Soup Provencal

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.

 A Tasty Fish Soup Provencal

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!

5.0 from 1 reviews
Fish Soup Provencal
 
Author:
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.

Adapted from Cooking Light.
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

Category: Healthy Choices, Soups

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  1. Healthy Soup Recipe Round Up | Food Done Light | October 18, 2014
  1. How perfect for a chilly winter day. It looks delicious.

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