Spacer Fish Soup Provençale
  | Asymmetry | Cooking | Fish Soup Provençale |



I Tbsp olive oil
2 c chopped onion
1 c chopped green bell pepper
3/4 c chopped red bell pepper
1 garlic clove, minced
1/4 tsp crushed red pepper
1/4 tsp grated orange rind
1/4 tsp dried thyme
1/8 tsp fennel seeds
1 14.5-ounce can Italian style whole tomatoes, undrained, chopped
1 bay leaf
2 c cubed peeled baking potato
1 1/2 c water
1/2 c white wine
1 pound grouper or other firm white fish fillet, cut into 1-inch pieces
1 Tbsp chopped fresh parsley
1/4 c half-and-half
1/4 tsp salt
1/4 tsp black pepper


  1. Heat oil in a stockpot over medium-high heat. Add onion, bell peppers, and garlic. Sauté five minutes.
  2. Add crushed red pepper and next five ingredients (through bay leaf). Bring to a boil.
  3. Add potato; cover and cook ten minutes, stirring occasionally.
  4. Add water and wine. Bring to a boil. Cook five minutes.
  5. Add fish and parsley. Return to a boil. Cook two minutes or until fish is done.
  6. Remove from heat. Discard bay leaf.
  7. Stir in half-and-half, salt, and black pepper.

Serves 6 according to the recipe, but I think that assumes you will be serving another fairly substantial dish. Only 188 calories per serving, though.

Anne LeClaire, published in "How Their Garden Grows," Cooking Light August 2000, p 91.

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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson