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Fish Soup Provencal

Fish Soup Provencal
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 2 teaspoons Olive oil
  • 1 (6 oz. bulb) Fennel, diced (1/4-inch)
  • 1 1/2 (6 oz.) cups Leeks, thinly sliced
  • 1/4 cup White wine
  • 3 cups Fish stock
  • 1 (14 1/2 oz.) cans Diced tomatoes in juice
  • 1 cup California Black Ripe Olives, halved
  • 1 1/2 teaspoons Thyme, chopped
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon Coarsely ground black pepper
  • 1 Bay leaf
  • 1 Orange peel, 1-inch thick piece
  • 1 pinch Saffron
  • 1 pound Boneless, skinless cod or other white fish, cut into 2-inch pieces
  • 1 tablespoon Lemon juice


Heat oil in a large saucepot over medium heat. Add fennel and leeks, cover and cook over low heat for 10 minutes, stirring occasionally. Remove cover, pour in white wine and cook for 1-2 minutes. Add stock, tomatoes, California Ripe Olives, thyme, salt, black pepper, bay leaf, orange peel and saffron. Turn heat to high and bring to a boil. Then cover, turn heat down to low and simmer for 10 minutes. Remove cover, stir in fish and cook for 2-3 minutes over medium heat, until fish is opaque. Remove from heat and stir in lemon juice.

Serving suggestion: Serve with toasted or grilled rustic white bread or top with garlic croutons.

Source: California Olive