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–+ servings

Soupe de Poisson Provençal

A rustic, intensely flavored Provençal fish soup built on small rockfish, fennel, saffron, and a generous hand of olive oil.
Print Recipe
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Soup
Cuisine: French
Servings: 6 servings
Calories: 310kcal

Ingredients

  • 1 kg mixed small fish (rockfish, gurnard, weever)
  • 4 tbsp olive oil
  • 1 onion diced
  • 1 fennel bulb diced
  • 6 garlic cloves
  • 4 tomatoes chopped
  • 1 orange zest strip
  • Large pinch saffron
  • 1 tbsp tomato paste
  • 150 ml dry white wine
  • 1.5 L water or light fish stock
  • 1 tsp fennel seeds
  • Bouquet garni
  • Cayenne, salt, pepper
  • Rouille and grated Gruyère to serve

Instructions

  • Heat olive oil in large pot. Brown whole fish on both sides in batches. Remove and set aside.
  • In the same pot, sauté onion, fennel, and garlic 10 minutes. Add tomato paste, cook 3 minutes.
  • Return fish to pot. Add tomatoes, wine, water, saffron, orange zest, fennel seeds, and bouquet garni.
  • Bring to boil, then simmer vigorously 30 minutes, breaking up fish as it cooks.
  • Remove bouquet garni and orange zest. Blend soup in batches.
  • Pass through a fine food mill or coarse sieve — press hard to extract maximum flavor. Discard bones.
  • Reheat and adjust seasoning with cayenne, salt, and pepper. Serve with rouille and grated Gruyère.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 26g | Fat: 18g | Fiber: 2g
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