Fish Soup Provençal with Pasta

Name: Fish Soup Provençal with Pasta
Yield: Makes about 12 cups (3 l); 8 to 10 first-course servings
Ingredients: 1 large onion, finely chopped; 2 ounces (60 g) Swiss cheese, grated, for serving; Freshly ground black pepper, to taste; 6 medium tomatoes, peeled and cut into ¼-inch (.5-cm) dice; 2 ounces (60 g) vermicelli (fine noodles), broken into 2-inch (5-cm) lengths; ¼ cup (65 ml) olive oil; One 2- pound (900- g) red snapper; 1½ tablespoons kosher salt; 1 vial (.25 g) saffron threads

Preparation info

Makes about 12 cups 3 l ) ;
8 to 10
first-course servings

Difficulty
Easy

Appears in

Soup

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.

Ingredients

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

Fish course
Starter
Pescatarian
Soup

Method

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