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Fish Soup Provencale

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  Mayonnaise/Salad dressing 1 1⁄2 Cup (24 tbs)
  Garlic 3 Clove (15 gm), mashed
  Margarine/Butter 1⁄2 Cup (8 tbs)
  French bread slice 12
  Garlic 1 Clove (5 gm), cut into halves
  Fish fillets 1 Pound, cut into 1-inch pieces
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Onion slice 6
  Lemon slices 3
  Parsley sprigs 5
  Bay leaf 1
  Salt 1 Teaspoon

Mix mayonnaise and 3 cloves garlic; cover and refrigerate.
Heat 1/4 cup of the margarine in 12-inch skillet until melted.
Toast 6 of the bread slices in skillet over medium heat until brown on both sides; rub one side of bread with half clove garlic.
Remove from skillet; keep warm.
Repeat with remaining bread.
Place fish in single layer in skillet.
Add wine, onion and lemon slices, parsley, bay leaf, salt and just enough water to cover.
Heat to boiling; reduce heat.
Simmer uncovered until fish flakes easily with fork, about 6 minutes.
Remove fish with slotted spoon; keep warm.
Strain fish broth.
Pour 1 1/2 cups of the broth into 2-quart saucepan; gradually beat in mayonnaise mixture.
Cook over low heat, stirring constantly, until slightly thickened.
Place 2 slices of the French bread upright in each soup bowl; spoon fish between slices.
Pour soup over fish; sprinkle with paprika.

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