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.
Provided by Chef Kate
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
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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