Fish Soup Provencale
Dive into the heart of coastal France with this exquisite Fish Soup Provençale, a vibrant medley of fresh seafood, aromatic herbs, and rich, saffron-infused broth. This rustic yet elegant dish combines tender chunks of firm white fish and plump shrimp with a flavorful base of tomatoes, leeks, garlic, and white wine, creating a comforting bowl that's perfect for any occasion. Enhanced by the subtle earthiness of thyme, oregano, and a touch of saffron, this soup is a celebration of Provencal cuisine. Ready in just one hour, it’s a wholesome, crowd-pleasing meal best served with crusty bread or a dollop of rouille on the side. Bring the timeless flavors of the Mediterranean straight to your table with this satisfying and nutritious fish soup recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium leek, white and light green parts only, sliced thinly
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup white wine
- 6 cups fish stock (or seafood stock)
- 1 14-ounce can diced tomatoes, canned
- 2 medium potatoes, peeled and diced into 1-inch cubes
- 1 large carrot, peeled and sliced into thin rounds
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 pinch saffron threads
- 1.5 pounds firm white fish (such as cod, haddock, or halibut), cut into 2-inch chunks
- 0.5 pounds peeled shrimp, deveined
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and sliced leek to the pot. Cook, stirring frequently, until softened, about 5 minutes.
Add the minced garlic and tomato paste, and stir for 1 minute until fragrant.
Deglaze the pot by pouring in the white wine. Scrape the bottom of the pot to loosen any browned bits, then let the wine simmer for 2 minutes to reduce slightly.
Add the fish stock, diced tomatoes (with their juice), diced potatoes, sliced carrot, dried thyme, dried oregano, bay leaf, and saffron threads to the pot. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the potatoes and carrots are tender.
Season the soup with salt and black pepper, tasting and adjusting as needed.
Gently add the chunks of fish and peeled shrimp to the pot. Simmer for an additional 6–8 minutes, or until the fish and shrimp are fully cooked and opaque.
Remove the bay leaf and discard it.
Serve the soup hot, garnished with fresh chopped parsley. Accompany with crusty bread or a side of rouille (garlic and saffron-infused mayonnaise).
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 6213 mg | 270% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 29.4 g | ||
| Protein | 249.1 g | 498% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 616 mg | 47% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 6548 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
