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!
In a large pot, heat the oil. Add the onion, celery and carrot and cook for 5 minutes, over moderately high heat until softened.
Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook for 5 minutes over moderate heat, stirring, until fragrant.
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.
Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.
Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot.
Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill.
Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper.
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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