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Fish Soup Provencal

Fish Soup Provencal

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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Servings

6 Servings

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

Instructions

  • 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