Provençal Fish Soup

Name: Provençal Fish Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams whole tomatoes, chopped and juices reserved; 1 small carrot, finely chopped; 2 ribs celery ribs, finely chopped; 454 grams clam juice; 2 teaspoons coriander seeds; 177 milliliters dry red wine; 2 teaspoons fennel seeds; 6 garlic cloves, coarsely chopped; 4 servings Salt and coarsely ground pepper; 59 milliliters extra-virgin olive oil; 1 large onion, finely chopped; 4 strips 3-inch strips of orange zest; 1 Tbsp Pernod; 118 milliliters ruby port; 794 grams skinless grouper or red snapper fillets, coarsely chopped; 1 pinch Pinch of saffron threads; 227 grams shrimp in the shell; 4 thyme sprigs; 1 Tbsp tomato paste

Provençal Fish Soup might be just the main course you are searching for. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 600 calories, 56g of protein, and 18g of fat. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It will be a hit at your Autumn event. If you have pernod, thyme sprigs, tomato paste, and a few other ingredients on hand, you can make it. To use up the port you could follow this main course with the Port Cobbler as a dessert.

Instructions

In a large pot, heat the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes.

Ingredients you will need

Carrot

Celery

Onion

Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook over moderate heat, stirring, until fragrant, 5 minutes. Stir in the tomato paste and cook over high heat until glossy, 1 minute.

Ingredients you will need

Whole Coriander Seeds

Fresh Thyme

Tomato Paste

Orange Zest

Saffron

Fennel

Garlic

Add the tomatoes, clam juice, wine and port and bring to a boil.

Ingredients you will need

Clam Juice

Tomato

Port

Wine

Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.

Ingredients you will need

Fresh Thyme

Grouper

Shrimp

Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot. Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill. Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper. Ladle the soup into bowls and serve.

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Salt And Pepper

Pernod

Soup

Equipment you will use

Food Processor

Bowl

Ladle

Pot

Equipment

Ingredients

Servings:

454grams

whole tomatoes, chopped and juices reserved 1small

carrot, finely chopped 2ribs

celery ribs, finely chopped 454grams

clam juice 2teaspoons

coriander seeds 177milliliters

dry red wine 2teaspoons

fennel seeds 6

garlic cloves, coarsely chopped 4servings

Salt and coarsely ground pepper 59milliliters

extra-virgin olive oil 1large

onion, finely chopped 4strips

3-inch strips of orange zest 1Tbsp

Pernod 118milliliters

ruby port 794grams

skinless grouper or red snapper fillets, coarsely chopped 1pinch

Pinch of saffron threads 227grams

shrimp in the shell 4

thyme sprigs 1Tbsp

tomato paste

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.