Fish Soup Provençale

This recipe from Ann LeClaire makes good use of the green and red bell peppers that become plentiful in gardens adn farmers' markets this time of year. Ask for the freshest fish available at your supermarket or favorite seafood market.

Yield: 6 servings (serving size: about 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 23%
  • Fat: 4.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.5g
  • Carbohydrate: 19.4g
  • Fiber: 2.9g
  • Cholesterol: 32mg
  • Iron: 2.2mg
  • Sodium: 456mg
  • Calcium: 71mg

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 3/4 cup chopped red bell pepper
  • 1 garlic clove, minced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon grated orange rind
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon fennel seeds
  • 1 (14.5-ounce) can Italian-style whole tomatoes, undrained and chopped
  • 1 bay leaf
  • 2 cups cubed peeled baking potato (about 8 ounces)
  • 1 1/2 cups water
  • 1/2 cup dry white wine
  • 1 pound grouper or other firm white fish fillets, cut into 1-inch pieces
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup half-and-half
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

  1. Heat oil in a stockpot over medium-high heat. Add onion, bell peppers, and garlic; saute 5 minutes. Add crushed red pepper and next 5 ingredients (crushed red pepper through bay leaf), and bring to a boil.
  2. Add potato; cover and cook 10 minutes, stirring occasionally. Add water and wine; bring to a boil, and cook 5 minutes. Add fish and parsley; bring to a boil. Cover and cook 2 minutes or until fish is done. Remove from heat; discard bay leaf. Stir in half-and-half, salt, and black pepper.
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