Provencal Fish Soup
Ingredients
- 2 onions, chopped
- 2 leeks, cleaned and chopped
- 5 cloves garlic, chopped
- 4 carrots, chopped fine
- 3 stalks celery with leaves, chopped fine
- 3 fennel bulbs, chopped
- 4 fresh bay leaves
- 4 fresh sprigs thyme
- 1 bunch parsley
- 2 c. white wine
- 3 fish frames, cleaned and rinsed
- 6 pounds mixed fresh or high quality frozen white-fleshed fish (rock fish, sea bass, halibut, cod, flounder, bream, yellowtail. Avoid fresh water fish, tuna, salmon and very oily fish)
- 4 threads saffron
- 2 pounds potatoes, cubed
- 4 ripe tomatoes, diced, or 1 cup high quality whole peeled canned tomatoes
- 4 red peppers
- harissa
- 1 c. olive oil
- 20 cloves garlic
Fennel, Fig, Walnut Mint and Arugula Salad
- 3 bulbs fennel sliced thin
- 1 pint figs quartered
- 1/2 c fresh walnuts chopped
- 1/2 c mint chopped
- 1/2 c pmegranate seeds
- 1 large bowl of aruula
Instructions
- Heat ¼ c. olive oil in a large soup pot over high heat. When hot, add onion, leeks, garlic, carrots, celery, fennel, bay, thyme, and parsley. Saute until vegetables begin to soften, about 5 minutes.
- Add white wine and fish frames, salt and pepper, and enough water to cover, about 10 cups more or less. Bring to simmer. Reduce flame and let simmer 1 hour, until fragrant and fish bones are softened.
- Put through food mill and return to pot. Add potatoes and tomatoes and cook for ½ hour. Add saffron.
- Before serving, add fish filets. Simmer gently. Stor even more gently—they will break up as you stir.
- To make sauce: roast red peppers over an open flame, peel. Roast garlic in foil pouch in oven with a little olive oil until very soft, about 30 minutes. Place garlic, red peppers, salt, harissa to taste and olive oil to moisten in a blender and puree until smooth.
- Serve soup with a dollop of sauce, or let people serve themselves.
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