Provençal Fish Soup

Serving Size: 4
Total Time:


  • 0.25 cup extra virgin olive oil
  • 1 Can whole tomato
  • 2 8-ounce clam juice
  • 0.75 cup skinless grouper or red snapper fillets, coarsely chopped
  • 0.5 cup ruby port
  • 1.75 Pound skinless grouper
  • 0.5 Pound medium shrimp in the shell
  • 1 Tbsp Pernod
  • salt
  • 1 Tbsp 16-ounce whole tomatoes, chopped and juices reserved
  • pinch of saffron threads
  • 1 large onion, finely chopped
  • 2 celery ribs
  • 1 small carrot, finely chopped
  • 6 clove garlic, coarsely chopped
  • 4 4 3-inch strips of orange zest
  • 4 thyme sprigs
  • 2 tsp fennel seeds
  • 2 tsp coriander seeds
  • coarsely ground black pepper


1. 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.

2. 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.