Provencal Fish Soup

Course Soup, Starter

Cuisine Mediterranean

Servings

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

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.

Keyword fish, Fresh vegetables

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