Fish Soup Provencale

Dive into the heart of coastal France with this exquisite Fish Soup Provençale, a vibrant medley of fresh seafood, aromatic herbs, and rich, saffron-infused broth. This rustic yet elegant dish combines tender chunks of firm white fish and plump shrimp with a flavorful base of tomatoes, leeks, garlic, and white wine, creating a comforting bowl that's perfect for any occasion. Enhanced by the subtle earthiness of thyme, oregano, and a touch of saffron, this soup is a celebration of Provencal cuisine. Ready in just one hour, it’s a wholesome, crowd-pleasing meal best served with crusty bread or a dollop of rouille on the side. Bring the timeless flavors of the Mediterranean straight to your table with this satisfying and nutritious fish soup recipe.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 medium leek, white and light green parts only, sliced thinly
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup white wine
• 6 cups fish stock (or seafood stock)
• 1 14-ounce can diced tomatoes, canned
• 2 medium potatoes, peeled and diced into 1-inch cubes
• 1 large carrot, peeled and sliced into thin rounds
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 pinch saffron threads
• 1.5 pounds firm white fish (such as cod, haddock, or halibut), cut into 2-inch chunks
• 0.5 pounds peeled shrimp, deveined
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat olive oil in a large, heavy-bottomed pot over medium heat.

Step 2

Add the chopped onion and sliced leek to the pot. Cook, stirring frequently, until softened, about 5 minutes.

Step 3

Add the minced garlic and tomato paste, and stir for 1 minute until fragrant.

Step 4

Deglaze the pot by pouring in the white wine. Scrape the bottom of the pot to loosen any browned bits, then let the wine simmer for 2 minutes to reduce slightly.

Step 5

Add the fish stock, diced tomatoes (with their juice), diced potatoes, sliced carrot, dried thyme, dried oregano, bay leaf, and saffron threads to the pot. Stir to combine.

Step 6

Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the potatoes and carrots are tender.

Step 7

Season the soup with salt and black pepper, tasting and adjusting as needed.

Step 8

Gently add the chunks of fish and peeled shrimp to the pot. Simmer for an additional 6–8 minutes, or until the fish and shrimp are fully cooked and opaque.

Step 9

Remove the bay leaf and discard it.

Step 10

Serve the soup hot, garnished with fresh chopped parsley. Accompany with crusty bread or a side of rouille (garlic and saffron-infused mayonnaise).

Nutrition Facts

Serving size	3768 grams (3768.0g)

Amount per serving	% Daily Value*
Calories	2054

Total Fat 40.40g	52%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 2.70g
Cholesterol 843mg	281%
Sodium 6213mg	270%
Total Carbohydrate 136.20g	50%
Dietary Fiber 18.90g	68%
Total Sugars 29.40g
Protein 249.10g	498%

Vitamin D 1361IU	6804%
Calcium 616mg	47%
Iron 14mg	76%
Potassium 6548mg	139%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.1%

Protein: 52.3%

Carbs: 28.6%