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Mediteranean Fish Soup1

After a long hiatus I am finally, FINALLY back- and here to stay! Thank you, dear readers, for your patience, comments and encouragement to keep writing and sharing and posting. I will fill you in on my absence in the next post and am looking forward to catching up with you all. Although I have been away, there has been much to share! In the meantime, here is what B and I did with the rest of those delicious mussels…

Mediterranean Fish Soup

The fish:

2 ½ lbs mixed fish of your choice. You can also add prawns, mussels, clams, scallops, squid, etc. for color and texture.

The soup base:

4 tablespoons olive oil

1 large onion, chopped

1 carrot, sliced

2 leeks, white part only, sliced

2 stalks fennel

3 tomatoes, peeled, seeded and chopped

1 potato, diced

3 cloves garlic

6 cups water

1 cup dry white wine

1 teaspoon saffron threads

Strip of orange peel

2 tablespoons tomato paste

Sea salt


 The garnish:

Croutons of baguette fried in olive oil the rubbed with garlic.


Wash and chop the fish into 1-inch cubes.

In a large saucepan, heat the olive oil and sauté the onion, carrot, leeks and fennel slowly until softened. Add the tomatoes, potato and garlic and cook gently for 14 minutes. Add the water and wine, saffron threads, orange peel and tomato paste. Bring to a boil and simmer for 30 minutes, seasoning with salt and pepper.

Serve the soup in individual bowls with a couple of croutons in each. You can also top the soup with freshly grated Gruyere cheese.

Mediteranean Fish Soup


Holuigue, D. (1993). Classic Cuisine of Provence. Berkeley, CA: Ten Speed Press.