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Fish Soup Provençale




Source of Recipe


Internet


List of Ingredients




3 tablespoons extra virgin olive oil
1 large onion, chopped
1 small fennel bulb (about 9 ounces), fronds trimmed, chopped
3 garlic cloves, chopped
1 1/2 cups dry white wine
6 cups homemade fish stock (recipe follows) or bottled clam juice
1 28-ounce can peeled tomatoes in juice, drained with juices reserved, and chopped
3 tablespoons chopped fresh parsley
1 1/2 teaspoons dried thyme
3/4 teaspoon dried savory or oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed, crushed
1/4 teaspoon crushed hot red pepper flakes
1 pound striped bass filets, skinned, cut into 1-inch pieces
1 pound red snapper filets, skinned, cut into 1-inch pieces
1 teaspoon crushed saffron threads
8 slices crusty French or Italian bread, toasted
Freshly grated Parmesan cheese
Aïoli
1 large egg, at room temperature, or 1/4 cup liquid egg substitute
4 garlic cloves, crushed through a press
1 teaspoon fresh lemon juice
1/4 teaspoon crushed saffron threads
1/4 teaspoon salt
1/4 teaspoon hot red (cayenne) pepper
3/4 cup olive oil (not extra virgin)
3/4 cup vegetable oil


Recipe



In a soup pot. heat the oil over medium heat. Add the onion and fennel bulb. Cook, stirring often, until the onion is translucent, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes.

Add the wine and bring to a boil. Add the stock, the tomatoes with their juices, parsley, thyme, savory, salt, fennel seed, and hot pepper. Bring to a simmer. Reduce the heat to low and simmer to blend the flavors, about 1 hour. (The soup base can be prepared up to 1 day ahead. Cool, cover, and refrigerate. Bring to a boil before continuing.)

Add the fish and saffron and bring to a boil over high heat. Cook until the fish is cooked through, about 5 minutes. Using a slotted spoon, transfer the solids (fish and vegetables) to a blender and food processor and blend with small amounts of the cooking liquid until puréed. Stir the purée back into the cooking liquid.

While the soup is cooking, make the aïoli: In a blender, combine the egg, garlic, lemon juice, saffron, salt and cayenne. In a glass measuring cup, combine the olive and vegetable oils.

With the motor running, slowly add the oils to the egg mixture, blending until thickened (it should take about 1 minute to add the oils). Cover and refrigerate until ready to serve.

To serve, place a piece of toast in the bottom of each bowl. Spoon the soup into the bowls. Pass bowls of the grated cheese and aïoli on the side.

Homemade Fish Stock: Rinse 2 pounds of fish bones and trimmings (use white-fleshed fish, and not oily varieties like salmon or mackerel). If the heads are attached, use kitchen shears to cut out and discard the gills, and rinse again. Heat 1 tablespoon of olive or vegetable oil in a large pot over medium heat. Add 1 small onion and 1 small celery rib with leaves, both chopped. Cook until softened, about 5 minutes. Add the fish bones. Add 1 cup dry white wine and bring to a boil. Add 1 1/2 quarts water and bring to a boil over high heat, skimming off the foam from the surface. Reduce the heat to low. Add 4 fresh parsley sprigs, 1/4 teaspoon dried thyme, and 6 whole peppercorns. Simmer for 30 minutes. Strain, discarding the solids. You should have 6 cups--add water if needed.