SWORDFISH PROVENCAL
Steps:
- For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.
- Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.
PROVENCAL FISH SOUP WITH SAFFRON ROUILLE
Provided by Paul Grimes
Categories Soup/Stew Fish Tomato Christmas Lunch Saffron Fennel Leek White Wine Winter Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 21
Steps:
- 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 teaspoon 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.
- Preheat oven to 350°F with rack in middle.
- 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.
PROVENçAL FISH SOUP
At Terrôir restaurant at the Craggy Range winery, chef Sara Simpson flavors her lush seafood soup with port, red wine and the usual dash of licorice-scented Pernod. Plus: F&W;'s Fish and Seafood Cooking Guide
Categories seafood soup Sara Simpson Terroir restaurant Craggy Range winery fish soup
Time 1h30m
Yield 4
Number Of Ingredients 19
Steps:
- In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook over moderate heat, stirring, until fragrant, 5 minutes. Stir in the tomato paste and cook over high heat until glossy, 1 minute. Add the tomatoes, clam juice, wine and port and bring to a boil. Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.
- Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot. Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill. Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper. Ladle the soup into bowls and serve.
PROVENCAL FISH SOUP
Provided by Barbara Kafka
Categories weekday, soups and stews, side dish
Time 1h20m
Yield 5 servings
Number Of Ingredients 14
Steps:
- In a medium stockpot, cook onion in oil over low heat, stirring occasionally, for 10 minutes or until translucent. Stir in garlic, and cook for additional 7 minutes. Stir in chili powder and cayenne. Cook, stirring, for 1 minute.
- Soak saffron in 1/4 cup white wine for a few minutes. Stir saffron wine, tomatoes, fish stock, thyme and bay leaf into onions. Bring to boil, lower heat, and simmer for 45 minutes.
- Remove bay leaf. Pass soup through food mill fitted with medium disk. Return soup to pot. Season with salt and pepper. Soup can be made ahead up to this point and refrigerated.
- In small saucepan, heat anise liquor. Set it on fire, and allow alcohol to burn off. Pour anise liquor into soup. Stir in additional wine. Bring to boil. Serve immediately.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 24 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 1323 milligrams, Sugar 7 grams
FISH SOUP PROVENCALE
This is a delicious and very easy dish which takes less than half an hour to make. I found it in the Times about a dozen years ago--a Pierre Franey recipe.
Provided by Chef Kate
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Remove any skin and cut the fish into one inch cubes.
- Heat the oil in a heavy casserole or skillet and add the onion, leeks, garlic, red and green peppers and the saffron and cook over medium heat until softened.
- Add the wine, tomatoes, water, thyme, bay leaf, anise seed, pepper flakes and salt and pepper and bring to a boil.
- Simmer for ten minutes.
- Add the fish and the mussels, stir gently and simmer for 5 minutes.
- Remove thyme sprig and bay leaf and taste for seasoning.
- If any mussels are unopened, cook for a bit longer.
- Sprinkle with basil (or parsley) and serve.
Nutrition Facts : Calories 375.9, Fat 10.7, SaturatedFat 1.7, Cholesterol 94.2, Sodium 430.6, Carbohydrate 16.9, Fiber 2.6, Sugar 5.5, Protein 41.3
PROVENCAL FISH SOUP
I created this recipe to be beautiful, tasty (of course) as well as relatively budget-friendly. There are lots of vegetables in the stock and base as I was aiming for an aromatic soup. You can substitute the cod for other fish, but I found it's fleshy texture the most delicious and practical for my presentation.
Provided by Ashley Tinker
Categories Main Dish
Time 5h
Number Of Ingredients 22
Steps:
- Make the Fish Stock
- Separate the shells and heads of the cleaned tiger pawns.
- There are many ways to make a wonderful fish stock. My way is a simplification of a friend's recipe using a whole lobster. For reasons of budget and a lack of lobsters here in the Mediterranean, I used the shells of the large prawns/shrimp to make the stock. If you'd rather present the dish with the shells still on the prawns, or prefer not to use them altogether, ask your fishmonger for some fresh good quality fish stock.
- Remove the shells from the prawns, clean them, and re-refrigerate the prawns.
- Throw the shells into a hot pan with a glug of olive oil and a small knob of butter.
- Fry the shells on a medium-high heat until they start to take on some colour. Don't be shy.
- When they're browned, add 1 litre of water and make sure to deglaze the pan by scraping off all the tasty bits on the bottom.
- Leave to simmer on a low heat for 1 hour, skimming the surface every so often to remove the impurities.
- Strain and set aside to cool.
- Passing the fish through the food mill requires patience- but it's worth it!
- Chop all the vegetables and place in a bowl ready.
- Heat 2 tbsp of olive oil in a large pan. Add the vegetables and cook on a medium heat until softened.
- Meanwhile, rinse the rock fish well.
- Deglaze the pan with the white wine, scrape the bottom of the pan.
- Add the rest of the herbs and spices except the saffron.
- Add the rock fish.
- Cover to the top of the ingredients with the fish stock.
- Simmer on a low heat, stirring occasionally, for 1 hr.
- Periodically skim the scum off the surface with a spoon.
- Take off the heat, allow to cool.
- Ladle the cooled mixture into your food mill with the second to smallest metal strainer. Turn the handle until what remains in the top is quite dry. Remove this and start again with the next batch. Continue until done. Now you have the base (broth) for bouillabaisse!
- *The easiest thing to do next would be to reheat the soup, and poach the fish until just cooked (no longer) in the broth. However, for presentation purposes, I chose to pan-fry my fish in butter separately.
- Reheat the soup.
- Peel and boil the small potatoes so that they're ready for serving. We boiled them separately because we found their yellow colour a welcome contrast to the soup. However, you can always throw them in the pot and boil them in the soup.
- Pan fry or poach the cod filets (about 10 minutes depending on thickness).
- Pan fry or poach the tiger prawns (about 3 minutes).
- Add the mussels to the soup.
- Add the saffron to the soup.
- At this point, season the soup to taste with salt. Note: The mussels will add some salt, especially if they're Mediterranean mussels, so wait until they open.
- Add another chilli pepper if you like the heat.
- Add the cod to the bowls.
- Carefully ladle the soup around the cod, add the tiger prawns and mussels.
- Place the chervil on the cod.
- Serve with rouille on croutons and dry white wine from Cassis.
PROVENCAL SHELLFISH STEW
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth and simmer until reduced by about half. Lightly crush the tomatoes through your fingers into the pot; stir in their juices, add the water, orange zest, bay leaf, cover, and simmer until the flavors come together, about 20 minutes.
- Adjust the heat so that the broth simmers briskly. Stir in the clams, cover the pot, and cook until they just begin to open, 6 to 8 minutes. (To keep the clams from overcooking, transfer any fully opened ones to a bowl.) Add the scallops and shrimp and cook, uncovered, until they are just cooked through and opaque, 2 to 3 minutes more. Stir in the vinegar, parsley, and return any of the cooked clams along with their juices. Season with salt, if needed. Divide stew and shellfish among 4 warm bowls. Serve.
Nutrition Facts : Calories 295 calorie, Fat 9 grams, SaturatedFat 1 grams, Carbohydrate 15 grams, Fiber 2 grams, Protein 30 grams
FISH SOUP PROVENCALE
Provided by Pierre Franey
Categories dinner, lunch, one pot, soups and stews, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut the fish into 1-inch cubes.
- Heat the oil in a heavy casserole or skillet. Add the onions, leeks, garlic, red and green pepper and the saffron. Cook, stirring over medium high heat, until wilted.
- Add the wine, canned tomatoes, water, thyme, bay leaf, anise seed, red pepper flakes and salt and pepper to taste. Bring to a boil and simmer for 10 minutes.
- Add the fish and the mussels; stir gently; bring to a boil. Cover and simmer for 5 minutes. Check for seasoning. Remove the thyme and bay leaf. Make sure all the mussels are open. If not, cook a bit longer. Sprinkle with the basil and serve.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1342 milligrams, Sugar 7 grams
PROVENCAL FISH STEW WITH ROUILLE
Categories Soup/Stew Fish Vegetable Sauté Stew Dinner Halibut Fennel Leek White Wine Winter Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix mayonnaise, garlic, and cayenne in small bowl. Cover and chill rouille. (Can be prepared 1 day ahead.)
- Place fennel fronds, thyme sprigs, and orange peel on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add fennel bulb and leek and sauté until soft, about 8 minutes. Add wine and saffron; bring to boil. Add broth and bouquet garni; return to boil. Cover, reduce heat to medium-low, and simmer 45 minutes. Add fish and simmer until opaque in center, about 5 minutes.
- Meanwhile, preheat oven to 375°F. Brush baguette slices with remaining 1 tablespoon oil. Arrange on baking sheet. Bake until golden brown, about 8 minutes. Spread rouille on toasts. Ladle stew into wide soup bowls, top with toasts, and serve.
PROVENCAL FISH STEW
This is from my Eat Well Stay Well cookbook. "Tomatoes, garlic, fennel seeds, olives and fresh herbs give this stew a true French flavor" I haven't tried it yet, but I'm typing it up for ZWT II. Serves 4. Prep 20 min, cook 20 min
Provided by dicentra
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet heat the oil over moderate heat. Add the onion and garlic and sauté for 5 minutes or until the onion is soft.
- Add the bell pepper and cook for 4 minutes or until crisp-tender.
- Add the tomatoes and their juice, the broth fennel seeds, salt, cayenne and olives. Bring to a boil. Reduce to a simmer; add the halibut and cod, cover and cook for 7 minutes or until the fish are cooked through. Stir in the basil and serve hot.
Nutrition Facts : Calories 250.2, Fat 6.4, SaturatedFat 0.9, Cholesterol 63.8, Sodium 685.2, Carbohydrate 12.6, Fiber 2.4, Sugar 7.3, Protein 35.1
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- In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds and saffron and cook over moderate heat, stirring, until fragrant, 5 minutes. Stir in the tomato paste and cook over high heat until glossy, 1 minute. Add the tomatoes, clam juice, wine and port and bring to a boil. Add the grouper and shrimp, cover partially and simmer for 45 minutes. Discard the zest and thyme sprigs.
- Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot. Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill. Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper. Ladle the soup into bowls and serve.
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