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Provencal Fish Soup

(Serves 5-6)

  

Preparation time 20 mins

Cooking time 45 mins

 

You will need:

2tbs Secret Chef Provence Seasoning

1.5kg cubed fish (Gurnard, John Dory or other non-oily fish)

2 leeks, finely sliced

4 cloves garlic, chopped

4 large tomatoes, chopped

1 carrot, sliced

1 stick celery, finely sliced

2.8 l/5pint water

4 tbsp double cream

Splash of Pernod or any pastis (optional)

Oil for frying

 

Heat the oil in a large saucepan and add the leeks, garlic, tomatoes, carrot, celery and plenty of Secret Chef Provence Seasoning.

Cook until all vegetables have softened.
Add the fish to the vegetables and let it colour slightly before adding the water.

Bring to the boil, reduce the heat and simmer for 30 minutes. Strain the soup through a fine sieve into a clean saucepan.
Purée the vegetables and fish with a little of the liquid, add back to the rest of the liquid and sprinkle in more Secret Chef Provence Seasoning.
Stir in the double cream and add a splash of Pernod if desired.

 

Serve with crusty baguette.