Provençal Fish Soup Recipe

Provençal Fish Soup Recipe

How To Make Provençal Fish Soup

Tender and flaky fish, plump shrimps, and soft veggies are simmered in a spiced tomato and clam broth, to yield this but flavor-packed Provençal fish soup!

Preparation: 50 minutes
Cooking: 40 minutes
Total: 1 hour 30 minutes



  • ¼cupextra-virgin olive oil
  • 1large onion
  • 2celery ribs
  • 1small carrot
  • 6garlic cloves
  • 4orange zest,3-inch strips
  • 4thyme sprigs
  • 2tspfennel seeds
  • 2tspcoriander seeds
  • pinchsaffron threads
  • 1tbsptomato paste
  • 1canwhole tomatoes
  • 2bottleclam juice
  • ¾cupdry red wine
  • ½cupruby port
  • lbsgrouper fillets,or red snapper, skinless
  • ½lbmedium shrimp,in the shell
  • 1tbsppernod
  • salt and coarsely ground pepper


  1. In a large pot, heat the oil. Add the onion, celery and carrot and cook for 5 minutes, over moderately high heat until softened.

  2. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook for 5 minutes over moderate heat, stirring, until fragrant.

  3. Stir in the tomato paste and cook for 1 minute over high heat until glossy. Add the tomatoes, clam juice, wine and port and bring to a boil.

  4. Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.

  5. Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot.

  6. Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill.

  7. Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper.

  8. Ladle the soup into bowls, serve, and enjoy!


  • Calories: 563.87kcal
  • Fat: 16.81g
  • Saturated Fat: 2.59g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 10.63g
  • Polyunsaturated Fat: 2.41g
  • Carbohydrates: 16.57g
  • Fiber: 4.51g
  • Sugar: 5.48g
  • Protein: 72.48g
  • Cholesterol: 144.87mg
  • Sodium: 2934.06mg
  • Calcium: 179.74mg
  • Potassium: 1473.72mg
  • Iron: 21.15mg
  • Vitamin A: 245.61µg
  • Vitamin C: 20.48mg
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