Provencal Fish Soup with Saffron Rouille

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Versão em Áudio
Adicionar às fontes preferidas no Google

This authentic Provençal fish soup is a celebrated Mediterranean classic, offering a complex depth of flavour through a fragrant blend of saffron, orange zest, and herbes de Provence. The high-protein dish relies on a variety of white fish simmered with aromatic root vegetables and fennel to create a rich, comforting base. Traditionally strained to a smooth consistency, it captures the essence of the French coast in every spoonful.

Perfect as an impressive starter or a light yet satisfying main course, this recipe is best served with homemade croûtes and a pungent saffron rouille. The combination of the warm, savoury broth and the garlicky, spiced garnish makes it an ideal choice for a weekend lunch or a nutritious dinner party dish that feels both elegant and rustic.

Ingredients for Provencal Fish Soup with Saffron Rouille

4 medium leeks (white and pale green parts only), chopped
1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped
3 medium carrots, chopped
2 large celery ribs, chopped
4 dentes de alho grandes, picados finamente
80ml de azeite de oliva extra-virgem
1 tablespoon herbes de Provence
2 California or 4 Turkish bay leaves
1/4 de colher de chá de pimenta caiena
1/8 teaspoons crumbled saffron threads
2.3kg whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well
5 medium tomatoes, chopped (950ml )
475ml de vinho branco seco
4 (3- by 1-inch) strips fresh orange zest
1450ml de água
45ml de pasta de tomate
1 baguette, cut into 3/4-inch-thick slices
Equipment: a food mill fitted with medium disk
Accompaniment: saffron rouille

How to make Provencal Fish Soup with Saffron Rouille

Wash leeks .

Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoons pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.

While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.

Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.

Pré-aqueça o forno a 177°C com a grade no meio.

Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.

Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.

Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.