French · Dinner
Provencal Style Fish Soup
White fish fillet and shrimp simmer in a saffron-scented tomato broth built on fennel, leek, garlic, and orange zest, finished with a swirl of rouille and torn parsley. Served with toasted baguette rubbed with garlic, this Provencal soup carries the brininess of the sea and gentle anise sweetness.
$8
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
22.8gFat
24.6gCarbs
7.8gSugar
3.4gFiber
1140mgSodium
233mgChol
4.1gSat Fat
980mgPotassium
110mgCalcium
3.2mgIron
3.8mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
mediterranean
all-time-classics
Instructions
1
Prep
Slice the fennel and leek thinly, mince the garlic, cut the fish into chunks, and peel the shrimp. Lay everything by the stove.
2
Sweat
Heat half the olive oil in a small pot over medium-low heat and sweat the fennel, leek, and garlic for 6 minutes until the leek turns translucent.
3
Deglaze
Pour the white wine into the pot and scrape up any browned bits, bubbling over medium heat for 1 minute until the alcohol smell is gone.
4
Simmer
Add the fish stock, canned tomatoes, saffron, and orange zest to the pot. Bring to a gentle simmer over medium heat for 12 minutes until the broth turns deep orange-red.
5
Poach
Lower heat to medium-low, slide the fish and shrimp into the broth, and poach for 4 minutes until the fish turns opaque and the shrimp curl pink. Season with salt.
6
Build
Stir the mayonnaise, smoked paprika, and cayenne together in a small bowl. Thin with a spoonful of hot broth so it drizzles easily.
7
Plate
Ladle the soup and seafood into a wide bowl, swirl the rouille over the top, scatter the parsley, and set the toasted baguette slice alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz280g white fish fillet
- 4.2 oz120g shrimp
- 1 cup240ml fish stock
- 2/3 cup80g, a quarter of a 14.5 oz can canned tomatoes
- 11 fennel bulb
- 11 leek, white part only
- 4 cloves4 cloves garlic
- 22 small pinch saffron threads
- 2 tsp2 tsp orange zest
- 2 tbsp2 tbsp olive oil, divided
- 4 tbsp4 tbsp dry white wine
- 2 tbsp2 tbsp mayonnaise
- 1/2 tsp1/2 tsp smoked paprika
- 22 small pinch cayenne
- 22 thin slice baguette
- 2 tbsp2 tbsp parsley
- salt, to taste
