Fish Soup a la Provence

Name: Fish Soup a la Provence Recipe
Yield: 8
Ingredients: 4 medium leeks chopped; 1 large fennel bulb stalks discarded reserving fronds for garnish and bulb chopped; 3 medium carrots chopped; 4 large garclic cloves finely chopped; 1/3 cup extra-virgin olive oil; 1 tablespoon herbes de provence; 2 bay leaves; 1/4 teaspoon crumbled saffron threads; 3 lb white fish fillet any kind pref. mixed; (about 5 bl if they come whole and with the heads on); 4 cups chopped tomatoes; 2 cups dry white wine; 4 (3- by 1- inch) strips fresh orange zest; 6 cups water; 3 table spoon tomato paste; Serve with slices of toasted baguette; rouille and grated gruyere cheese (use calculator)

Number of Servings: 8

Ingredients

4 medium leeks, chopped1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped3 medium carrots, chopped4 large garclic cloves, finely chopped1/3 cup extra-virgin olive oil1 tablespoon herbes de provence2 bay leaves1/4 teaspoon crumbled saffron threads3 lb white fish fillet, any kind, pref. mixed (about 5 bl if they come whole and with the heads on)4 cups chopped tomatoes2 cups dry white wine4 (3- by 1- inch) strips fresh orange zest6 cups water3 table spoon tomato pasteServe with slices of toasted baguette,rouille and grated gruyere cheese (use calculator)

Directions

Cook leeks, fennel bulb, carrots, celery and garlic in oil with herbes de provence, bay leaves, cayenne, saffron, 1 tablespoon salt and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softended, about 10 minutes.

While vegetable mixture cooks, cut fish crosswise in 2-3 inch lengths

Add tomatoes, wine and zest to vvegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.

Force soup through food mill into a large heavy pot, discarding solids, Reheat soup over medium heat, stirring occasionally

Number of Servings: 8

Recipe submitted by SparkPeople user HELENAN.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 370.8
Total Fat: 11.1 g
Cholesterol: 103.0 mg
Sodium: 280.4 mg
Total Carbs: 18.1 g
Dietary Fiber: 4.2 g
Protein: 45.4 g

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