Fish Soup Provencale

“This is a delicious and very easy dish which takes less than half an hour to make. I found it in the Times about a dozen years ago--a Pierre Franey recipe.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove any skin and cut the fish into one inch cubes.
  2. Heat the oil in a heavy casserole or skillet and add the onion, leeks, garlic, red and green peppers and the saffron and cook over medium heat until softened.
  3. Add the wine, tomatoes, water, thyme, bay leaf, anise seed, pepper flakes and salt and pepper and bring to a boil.
  4. Simmer for ten minutes.
  5. Add the fish and the mussels, stir gently and simmer for 5 minutes.
  6. Remove thyme sprig and bay leaf and taste for seasoning.
  7. If any mussels are unopened, cook for a bit longer.
  8. Sprinkle with basil (or parsley) and serve.

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