Fish soup with vegetables, by pierre franey


2 tbsp olive oil
1/2 cup finely chopped onions
2 tsp finely chopped garlic
1/2 cup finely chopped fennel
1/2 cup coarsely chopped leeks
1 cup carrots diced into 1/4″ cubes
1/4 tsp red pepper flakes

1 tsp ground turmeric
4 sprigs fresh thyme or 2 tsp dried
1 bay leaf
1 1/2 cups fresh fish broth or water
1 cup dry white wine
1 cup crushed canned tomatoes
salt and freshly ground pepper to taste

1 cup potatoes diced into 1/4″ cubes
1 1/4 cups white-fleshed, fish, such as monkfish, cod, cut into 1″ cubes
1/2 pint scallops (cut in half if large)
1/2 cup light or heavy cream
1/4 cup chopped fresh basil or parsley

How to prepare

Heat the oil in a kettle or a large saucepan over medium heat, and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium-high heat until the mixture is wilted. Do not brown. Add the pepper flakes, saffron (or turmeric), thyme, bay leaf, fish broth, wine, crushed tomatoes and salt and pepper to taste. Bring to a boil, then reduce the heat, and simmer for 5 minutes. Add the potatoes. Bring to a simmer, cover closely, and simmer for 10 minutes. Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from the heat. Add the basil, and serve immediately with parmesan croutons. Yield: makes 4 servings.

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