PROVENCAL FISH SOUP
Provided by Barbara Kafka
Categories weekday, soups and stews, side dish
Time 1h20m
Yield 5 servings
Number Of Ingredients 14
Steps:
- In a medium stockpot, cook onion in oil over low heat, stirring occasionally, for 10 minutes or until translucent. Stir in garlic, and cook for additional 7 minutes. Stir in chili powder and cayenne. Cook, stirring, for 1 minute.
- Soak saffron in 1/4 cup white wine for a few minutes. Stir saffron wine, tomatoes, fish stock, thyme and bay leaf into onions. Bring to boil, lower heat, and simmer for 45 minutes.
- Remove bay leaf. Pass soup through food mill fitted with medium disk. Return soup to pot. Season with salt and pepper. Soup can be made ahead up to this point and refrigerated.
- In small saucepan, heat anise liquor. Set it on fire, and allow alcohol to burn off. Pour anise liquor into soup. Stir in additional wine. Bring to boil. Serve immediately.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 24 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 1323 milligrams, Sugar 7 grams
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Melissa Jerry
jerry.melissa@yahoo.comI'm allergic to shellfish, so I had to make this soup without it. It was still delicious!
RoMaN RaZiQ
raziq-roman19@yahoo.comThis soup is a waste of time and money. It's not even worth trying.
yousef badr
b_y@aol.comI'm not sure what I did wrong, but my soup turned out really fishy. I think I'll try a different recipe next time.
Mliw Amini
m-amini@gmail.comThis soup is way too expensive to make. I think I'll stick to my usual fish soup recipe.
Khalid bhutta
khalidb@gmail.comI followed the recipe exactly, but my soup turned out too salty. I think I'll use less salt next time.
Mushkur Alom
alom_mushkur3@aol.comI found this soup to be a bit bland. I think it could use more seasoning.
Johnny Alvarado
alvarado_j31@hotmail.comThis soup is a bit spicy for my taste, but I still enjoyed it. I think next time I'll use less cayenne pepper.
Enock Rich
renock72@gmail.comI love the crusty bread that is served with this soup. It's the perfect way to soak up all the delicious broth.
Youssef kazti
kazti_youssef59@yahoo.comThis is a great soup to make ahead of time. It reheats well and the flavor actually gets better the next day.
Shahroz Rafaq
s_rafaq@hotmail.comI made this soup for a party and it was a huge success. Everyone loved it!
JOSEPH BENEDICT
bj@gmail.comThis soup is a bit time-consuming to make, but it's definitely worth the effort. The flavor is amazing!
Ogbonologbon TV
o-t@yahoo.comI love the addition of saffron to this soup. It gives it a beautiful color and a unique flavor.
Noore khdija Shova
ns@yahoo.comThis soup is a great way to use up leftover fish and shellfish. It's also a very economical dish to make.
Raheem Qureshi
q_r73@aol.comI'm not a big fan of fish soup, but this recipe changed my mind. It's so delicious and flavorful, I'll definitely be making it again.
Innocence Mlamuli
m.i@yahoo.comThis is the best fish soup I've ever had! The broth is so rich and flavorful, and the fish and shellfish are cooked perfectly.
Chetna Narang
cn66@gmail.comI made this soup for my family last night and it was a hit! Everyone loved the flavor and the fact that it was so easy to make.
Brave Tjienda
brave.t@hotmail.comThis Provencal fish soup is a delicious and flavorful dish that is perfect for a special occasion. The combination of fish, shellfish, and vegetables creates a rich and complex flavor that is sure to impress your guests.