Hearty Mediterranean Fish Soup
This hearty and flavorful soup will transport you to southern France with your first spoonful. A fragrant, saffron and fennel scented soup has a…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at azestforlife.com.
Cooking tools:
- Food processor
- Microplane
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Can opener
- Peeler
- Grater
- Ladle
- Spoon
- Glass
- Airtight container
- Serving bowl
- Oven
- Stove
- Baking sheet
- Toaster
- Plate
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 rib celery
- 2 small carrots
- 1 cup onions, peeled, small dice
- 2 cups fennel, cleaned and sliced thinly (from one medium bulb)
- 6 medium fingerling potatoes, sliced 1/4" thick (one cup)
- 1 strip orange rind, pith removed (about 3" long)
- ¼ teaspoon marash pepper*, or hot pepper flakes to taste
- 2 large pinches saffron
- 2 medium herb sprigs, thyme or rosemary (or both!)
- 1 ½ tablespoons tomato paste
- ½ cup dry white wine
- 1 28 ounce can, plum tomatoes, diced or plum (San Marzano)
- 1 cup fish stock, homemade, can use clam juice
- 1 ½ cups vegetable broth
- 2 pounds firm white fish filets**
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