Fish Soup Provencal
- Duration
- Cook Time
- Prep Time
- 6 ServingsServings
Ingredients
- 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
Preparation
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
