Preparation info

  • 8 to 10

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

This is the ultimate fisherman’s stew, served with a great rouille, crusty bread, a green salad, and fresh fruit. It is just the perfect festive meal. We like to round it out with a rough red wine: Chianti, Zinfandel, or a Côtes du Rhône.


  • ½ cup fruity, dark green olive oil
  • cups well rinsed coarsely chopped leeks
  • 1


  1. Heat the olive oil in a large soup pot over medium heat. Add the leeks and onions and cook, covered, until the vegetables are tender and lightly colored, about 25 minutes, stirring occasionally.
  2. Add the tomato purée, tomatoes, thyme, parsley, bay leaves, wine, fish stock, and salt and pepper. Simmer to blend the flavors, 20 minutes. (The soup can be prepared se