This is one of my all time favorite soups.
I’ve been making this recipe from an old Williams-Sonoma soup cookbook for many years.
Serve with some crusty bread and a green salad and you’ve got a perfect meal.
Provençal Fish Soup
1/2 t saffron threads
3 T olive oil
3 cloves garlic, finely chopped
1 yellow onion, finely chopped
1 leek, including tender green parts, trimmed, carefully washed + thinly sliced
1/2 c diced celery
1/4 t hot paprika
3 boiling potatoes, cut into cubes
3 tomatoes, coarsely chopped
3 fresh parley sprigs
2 fresh thyme sprigs
2 long thin strips orange zest
1 bay leaf
5 c water
1 c dry white wine
fresh ground pepper
2 1/2 lbs assorted white fish filets, such as snapper, *sea bass, halibut + cod.
cut into 1-2″ pieces
*I highly recommend using between 1/2-1 lb. of sea bass, it gives it a great flavor
Put the saffron threads + a pinch of salt in a metal kitchen spoon.
Hold the spoon over heat for a few seconds, then use the back of a teaspoon
to crush the threads into a power. Set aside.
Warm the oil in a large pot over medium heat.
Add the garlic, onion, leek, celery + paprika + sauté, stirring continually, for 2-3 minutes.
Add the potatoes, tomatoes, parsley, thyme, orange zest + bay leaf.
Cook for 5 minutes more, stirring occasionally.
Add the crushed saffron, water, wine + salt + pepper to taste.
Cover + simmer for about 15 minutes.
Add the fish to the pot + simmer, uncovered until cooked throughout, 10-15 minutes more,
adding more water if necessary, to keep the fish covered.
Discard the bay leaf. Adjust the seasoning + serve in warmed bowls.