Provencal Fish Soup Recipes

Steps:

• Wash leeks .
• Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
• While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
• Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
• Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
• Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.

Steps:

• In a medium stockpot, cook onion in oil over low heat, stirring occasionally, for 10 minutes or until translucent. Stir in garlic, and cook for additional 7 minutes. Stir in chili powder and cayenne. Cook, stirring, for 1 minute.
• Soak saffron in 1/4 cup white wine for a few minutes. Stir saffron wine, tomatoes, fish stock, thyme and bay leaf into onions. Bring to boil, lower heat, and simmer for 45 minutes.
• Remove bay leaf. Pass soup through food mill fitted with medium disk. Return soup to pot. Season with salt and pepper. Soup can be made ahead up to this point and refrigerated.
• In small saucepan, heat anise liquor. Set it on fire, and allow alcohol to burn off. Pour anise liquor into soup. Stir in additional wine. Bring to boil. Serve immediately.

Steps:

• Put tomatoes and capsicum in blender and process until smooth.
• Heat oil, garlic and fennel seeds in a large saucepan, stirring, over low heat, for about 3 minutes or until the garlic just begins to slightly turn golden.
• Add tomato mixture, stock and water. Bring to the boil then reduce heat and simmer, uncovered, for 10 minutes.
• Add the fish and prawns; simmer uncovered, for about 3 minutes or until fish is tender.
• For the garlic toast: Put garlic, oil and butter in a cup and microwave until melted (about 1 minute). Brush this mix onto bread. Grill until toasted and crisp on one side.
• Season soup with salt and pepper. Sprinkle with dill, to garnish, before serving.

Steps:

• In a saucepan, heat oil and melt butter. Brown garlic and onion 4 minutes. Add salt and pepper. Add red bell pepper and zucchini, and let cook 4 minutes. Deglaze with the white wine.
• Add tomatoes and vegetable stock. Heat and let reduce, uncovered, 5 to 7 minutes. Add olives and basil. Stir delicately and heat a little bit more.
• Serve with garlic croutons.

Steps:

• Remove any skin and cut the fish into one inch cubes.
• 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.
• Add the wine, tomatoes, water, thyme, bay leaf, anise seed, pepper flakes and salt and pepper and bring to a boil.
• Simmer for ten minutes.
• Add the fish and the mussels, stir gently and simmer for 5 minutes.
• Remove thyme sprig and bay leaf and taste for seasoning.
• If any mussels are unopened, cook for a bit longer.
• Sprinkle with basil (or parsley) and serve.

Steps:

• Cut the fish into 1-inch cubes.
• Heat the oil in a heavy casserole or skillet. Add the onions, leeks, garlic, red and green pepper and the saffron. Cook, stirring over medium high heat, until wilted.
• Add the wine, canned tomatoes, water, thyme, bay leaf, anise seed, red pepper flakes and salt and pepper to taste. Bring to a boil and simmer for 10 minutes.
• Add the fish and the mussels; stir gently; bring to a boil. Cover and simmer for 5 minutes. Check for seasoning. Remove the thyme and bay leaf. Make sure all the mussels are open. If not, cook a bit longer. Sprinkle with the basil and serve.