French Market Recipe 2025 25 Soupe style Provençale au poisson Provençale style fish soup

French Market Recipe 2025 25
Soupe style Provençale au poisson
Provençale style fish soup

Ingredients for 8 portions

• 4 large potatoes
• 1 large handful of young leeks
• 1 large handful of young carrots
• 2 celery stalks
• 4 onions
• 6 large tomatoes
• 2 small fennel bulbs
• 3 large cloves of garlic
• 500g white sea fish fillets, eg. hake
• 300g baby octopus cleaned and chopped
• 1 kg cleaned mussels in shells
• ¼ teaspoon fennel seeds
• ¼ teaspoon Herbes de Provence
• Bouquet garni (Dried sprigs of rosemary, thyme, basil and 2 bay leaves)
• 1 baguette sliced thinly
• 200g grated Comte
• 6 tablespoons olive oil
• Salt and pepper
• Pinch of saffron
• Aioli mayonnaise

Directions:

1. Clean the fish and remove any bones
2. Chop fish into large, bite size pieces
3. Chop the baby fennel and tomato, keep separate
4. Peel the onions and potatoes
5. Clean the other vegetables, chop all in large pieces
6. Peel and crush the garlic
7. Heat the oil in a large heavy based soup pot
8. Add the chopped vegetables (except fennel and tomato) and cook until lightly coloured
9. Add 1 litre of water to the vegetables
10. Season with salt and cook until the vegetables are soft, about 20 minutes, watch it does not boil dry, add extra water as needed
11. Add fish and stir in
12. Add the fennel, tomatoes, bouquet garni, herbes de Provence and cook up to 15 minutes
13. Steam mussels in a separate pan until they open. Do not use any mussels that do not open.
14. Add the squid and the cooked mussels to the fish broth and cook for further 5 minutes
15. Slice baguette thinly and smear both sides lightly with olive oil
16. Turn on grill, grill baguette slices until golden, turn slices over and grill other side
17. Finely grate the cheese and place on the top surface of the sliced baguette
18. Put back under grill and keep there until golden
19. Spoon out cooked fish and vegetables into bowls and add sufficient broth to the bowl.
20. Mix the saffron into the aioli garlic mayonnaise to form a Rouille.

Serve the slices of toasted Comte on baguette on the side, accompanied by a bowl of Rouille, paired with a glass of Whispering Angel Rose wine from Provence, available from the French Market or order online at www.frenchmarket.co.za.

Bon Appétit