Provencal Fish Soup

  • 125ml olive oil
  • 240g leeks, washed and trimmed
  • 2 medium onions, finely chopped
  • 1 fennel bulb, finely sliced
  • 3 garlic cloves, finely chopped
  • 350g tomatoes, skinned and chopped
  • 1 litre fish stock or vegetable stock
  • dried orange peel
  • 600g firm fish, not endangered, cut into chunks.
  • 1 pinch of saffron
  • 15-20 black mussels, scrubbed clean and de-bearded
  • 10 king prawns, de-veined
  • 1 glass of Pernod

Heat the oil in a large saucepan and gently fry the leeks and onions until transparent, add the garlic and fennel and fry for a further 5 minutes. Add the chopped tomatoes and stock and bring to the boil, lower the heat and simmer for 30 minutes. Whiz with a stick blender till smooth. Add the orange peel, fish, saffron, mussels, prawns and Pernod and simmer over a low heat until the fish is done., 15 minutes should do the trick. Serve with homemade aioli and chunks of bread. Serves 4.


  • 2 egg yolks
  • 300ml olive oil
  • 3 garlic cloves, crushed
  • salt and pepper

Blend the egg yolks, add the garlic, and pour in the olive oil in a steady stream until you have a thick mayonnaise consistency. If the mixture becomes too thick, add a little warm water. Season and serve the soup with a dollop on top.

Faraway Chardonnay 2009 complements this dish.

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Recipe by Diane Heierli • Photography & Styling C&D Heierli