Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Provençale fish soup | wefacecook.com Provençale fish soup | wefacecook.com
Recipe

PROVENÇALE FISH SOUP

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 20 minutes
Totaltime: 50 minutes

Other white firm fish may be used for this recipe.

Ingredients

  • 1 pound grouper or halibut fillet
  • 2 teaspoons saffron
  • 2 tablespoons olive oil
  • 1/2 teaspoon Aromat seasoning
  • 2 medium chopped shallots
  • 1 small diced white leek
  • 1 large minced garlic clove
  • 1 14 ounce can tomatoes
  • 1/2 cup dry white wine
  • 1 1/2 quarts fish stock
  • 1/2 teaspoon seafood seasoning
  • 4 ounces roux
  • 1 teaspoon salt
  • 1/4 teaspoon Tabasco sauce
  • croutons

Preparation

  • Cut the grouper or halibut fillet into small cubes. Season with1/2 of the saffron, 1/2 of the olive oil, and Aromat seasoning.
    Pour the remaining olive oil in a heavy bottom soup pot. Add shallots, leek, and garlic and sauté over low heat. Stir in the remaining saffron and the chopped tomatoes. Add the wine, fish stock, and sea food seasoning.
    Whisk in the roux to slightly thicken the soup. Allow to simmer for 20 minutes. Season with salt, pepper and Tabasco sauce.
    A few minutes before serving, add diced grouper. Simmer the soup for 5 minutes. Serve in soup plates or cups with croutons.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note