Fish Soup Provençal with Pasta

Preparation info
  • Makes about 12 cups 3 l ) ;

    8 to 10

    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This is a simple first-course puréed soup with noodles. I make the recipe with red snapper, but a less-expensive fish can be substituted. Or, use 8 cups (2 l) of fish stock and a 1-pound (450-g) piece of fillet.


  • One 2- pound (900- g) red snapper
  • ¼ cup (


Clean and wash the fish. Remove the head and tail and place them in a tall narrow stockpot with 8 cups (2 l) water. Bring to a boil. Lower the heat and simmer for 15 minutes. Add the body of the fish. Retu