Provençal fish soup from Mediterranean Light: Delicious Recipes From the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Laura on December 17, 2014

    Pg. 162. This was really good -- nice flavorings from the pepper flakes, orange and saffron. I used cod and monkfish and homemade fish stock made from shrimp shells. It's actually more of a stew than a soup -- it's very thick. It's also very tomatey, given both the tomato paste and the 28 oz of canned tomatoes. Next time I would cut down on the corn -- I felt there was just too much.

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