FISH SOUP PROVENCALE

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Fish Soup Provencale image

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.

Provided by Chef Kate

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb fresh fish fillet (monkfish, tilefish, or similar non-oily fish)
2 tablespoons olive oil
1/2 cup onion, finely chopped
1 cup leek, chopped, green and white parts
1 tablespoon garlic, finely chopped
1 red bell pepper, peeled, seeded, cored and diced
1 green bell pepper, peeled, seeded, cored and diced
1 teaspoon saffron thread
1 cup dry white wine
1 cup tomatoes, peeled seeded and diced (canned are fine)
2 cups water
1 sprig thyme (or 1 teaspoon dry thyme)
1 bay leaf, preferably fresh
1 teaspoon anise seed
1/4 teaspoon red pepper flakes
salt & fresh ground pepper
1 lb mussels, fresh, well scrubbed
4 tablespoons fresh basil (may substitute parsley if fresh basil is unavailable)

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.

Nutrition Facts : Calories 375.9, Fat 10.7, SaturatedFat 1.7, Cholesterol 94.2, Sodium 430.6, Carbohydrate 16.9, Fiber 2.6, Sugar 5.5, Protein 41.3

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