Provencal Fish Soup

Name: Provencal Fish Soup
Yield: Serves 6—8
Cuisine: United Kingdom
Ingredients: a large pinch of saffron threads a sprig each of fresh parsley, thyme, fennel or dill and basil, chopped; grated Parmesan cheese; sauce rouille; salt and pepper; 100 g (4 oz) smoked fish such as haddock, skinned and diced; juice of ½ lemon; 2 tbls olive oil; 3 cloves garlic, finely chopped; 225 g (8 oz) onions, finely chopped; 50 g (2 oz) celery, finely chopped; 50 g (2 oz) cucumber, finely chopped; 1.2 litres (2 pt) fish stock; ½ bottle dry white wine; 1 × 397 g (14 oz) can tomatoes; garlic croutons

Preparation info

Serves
6—8

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

225 g (8 oz) onions, finely chopped
3 cloves garlic, finely chopped

Europe
United Kingdom
Soup
Pescatarian
Gluten-free

Method

Sweat the onions, garlic, celery and cucumber in olive oil for 10 minutes then add the saffron, herbs, tomatoes and white wine. Simmer for 5 minutes. Add the stock, lemon juice, smoked fish and seasoning. Simmer for a further 15 minutes. Taste to check the seasoning.

Serve with garlic croûtons, sauce rouille and grated Parmesan.