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Fish Soup Proven├žale
Fish Soup Proven├žale

Category: Soup | Serves: 4

(248 ratings)

Nutrition Information:
Calories: 194
Protein: 18 g
Carbs: 15 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 129 mg
Fiber: 4 g

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White, tender fish combined with fennel, tomatoes and white wine make this soup absolutely delectable.
8 oz fresh or frozen skinless and boneless haddock or halibut filets
1 small fennel bulb
3 cups low-sodium vegetable stock
1 cup onion, chopped
1 medium-sized zucchini, chopped
1 cup dry white wine
1 tablespoon of grated orange peel
2 cloves garlic, chopped
2 cups tomatoes, chopped or 1 14 oz. can of chopped tomatoes (undrained)
2 tablespoons fresh thyme plus extra for garnish
1 Thaw fish if frozen. Rinse well then pat dry with a paper towel. Cut into 1 inch pieces then set aside.
2 Cut off upper stalks of the fennel bulb and slice off the bottom. Rinse thoroughly then cut in half. Thinly slice the fennel halves lengthwise.
3 In a large saucepan, stir in the fennel, vegetable stock, onion, zucchini, white wine, orange peel and garlic. Bring to a boil then reduce heat to medium, cover and simmer for about 10 minutes.
4 Stir in the fish, tomatoes and thyme to the broth and cook for about 4-5 minutes or until fish becomes flaky when tested with a fork, then serve garnished with extra chopped thyme.

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