Fish Soup Provencal

Serves 6

Ingredients

  • 2 teaspoons olive oil
  • 1 (6 oz. bulb) fennel, diced (1/4-inch)
  • 1 1/2 (6 oz.) cups leeks, thinly sliced
  • 1/4 cup white wine
  • 3 cups fish stock
  • 1 (14 1/2 oz.) cans diced tomatoes in juice
  • 1 cup California Black Ripe Olives, halved
  • 1 1/2 teaspoons thyme, chopped
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 bay leaf
  • 1 orange peel, 1-inch thick piece
  • 1 pinch saffron
  • 1 pound boneless, skinless cod or other white fish, cut into 2-inch pieces
  • 1 tablespoon lemon juice

Directions

  1. Heat oil in a large saucepot over medium heat.
  2. Add fennel and leeks, cover and cook over low heat for 10 minutes, stirring occasionally.
  3. Remove cover, pour in white wine and cook for 1-2 minutes.
  4. Add stock, tomatoes, California Ripe Olives, thyme, salt, black pepper, bay leaf, orange peel and saffron.
  5. Turn heat to high and bring to a boil. Then cover, turn heat down to low and simmer for 10 minutes.
  6. Remove cover, stir in fish and cook for 2-3 minutes over medium heat, until fish is opaque. Remove from heat and stir in lemon juice.*Substitute 1 1/2 cups chicken broth and 1 1/2 cups clam juice if fish stock is unavailable.

    Serving suggestion: Serve with toasted or grilled rustic white bread or top with garlic croutons.