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A white bowl filled with Provençale fish soup with a spoon resting inside.
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4.67 / 3 votes

Provençale Fish Soup

This Provençale fish soup is made with a fragrant vegetable-infused clam juice broth and tender poached fish. It's easy and healthy, though you'd never guess from the abundance of flavor.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Mains
Cuisine: French
Servings: 6 to 8 servings
Calories: 283

Ingredients

  • 1 to 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 6 ounces pancetta, chopped fine
  • 1 medium (9 oz) fennel bulb, 2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and cut into 1/2-inch (12-mm) pieces
  • 1 medium (6 oz) onion, chopped
  • 2 medium (4 oz) celery ribs, halved lengthwise and cut into 1/2‑inch (12-mm) pieces
  • 1 1/2 teaspoons table salt
  • 4 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/8 teaspoon red pepper flakes
  • Pinch saffron threads, crumbled
  • 1 cup dry white wine
  • 4 cups water
  • Two (8-ounce) bottles clam juice
  • 2 bay leaves
  • 2 pounds skinless hake, or other firm white fish fillets, 1 inch (25 mm) thick, sliced crosswise into 6 equal pieces
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon grated orange zest
US - Metric

Instructions

  • In a Dutch oven over medium heat, warm the oil until shimmering, 1 to 2 minutes. Add the pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
  • Stir in the fennel bulb, onion, celery, and salt and cook until vegetables are softened and lightly browned, 12 to 15 minutes.
  • Stir in the garlic, paprika, pepper flakes, and saffron and cook, stirring, until fragrant, about 30 seconds.
  • Pour in the wine, scraping up any browned bits. Stir in the water, clam juice, and bay leaves. Bring to simmer and cook until the flavors meld, 15 to 20 minutes.
  • Remove from the heat and discard the bay leaves. Nestle the fish into the cooking liquid and then spoon some cooking liquid over the top. Cover the Dutch oven and let the fish sit, off the heat, until the fish flakes apart when gently prodded with a paring knife and registers 135°F (57°C), 8 to 10 minutes.
  • Gently stir in the parsley, fennel fronds, and orange zest and, if desired, break the fish into large pieces. Season with salt and pepper to taste. Serve, drizzling individual portions with addition oil, if desired.

Nutrition

Serving: 1portion | Calories: 283kcal | Carbohydrates: 3g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 893mg | Fiber: 1g | Sugar: 1g