Le revesset

Name: Le revesset (Provençal fish soup with greens)
Cuisine: French
Ingredients: salt and ground black pepper; juice of ½ lemon; 4 tablespoons butter; 6–12 sorrel leaves, chopped; 225 g/8 oz fresh spinach leaves, chopped; 225 g/8 oz Swiss chard, chopped; olive oil; 6 slices day-old French bread; garlic; hot red pepper flakes (or ½ teaspoon dried thyme); 900 g/2 lb fish; salt and ground black pepper; hot red pepper flakes (or ½ teaspoon dried thyme)

Provençal fish soup with greens

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

A sort of ‘green bouillabaisse’. In Toulon they often use fresh sardines for this attractive dish. This more sophisticated version uses a choice of monkfish, red mullet, whiting, John Dory and conger eel.

Ingredients

For the Bouillon

225 g/8 oz Swiss chard, chopped
225 g/8

Europe
France
Provence
Fish course
Soup
Pescatarian

Method

For the Vegetables

Wash the Swiss chard and cut the white stems away from the green leaves. Wash the spinach leaves, removing any damaged or yellowed leaves. Cut off coarse stems and discard. Wash and prepare the sorrel leaves in the same manner.

Combine the green leaves of Swiss chard, spinach and sorrel and chop into 2.5 cm/1-inch segments.