Provencal Fish Soup

Preparation info
  • Serves


    • Difficulty


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By Kit Chapman

Published 1989

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


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.