Provencal Fish Soup with Pasta
Provencal Fish Soup with Pasta

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, provencal fish soup with pasta. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Provencal Fish Soup with Pasta is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Provencal Fish Soup with Pasta is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have provencal fish soup with pasta using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Provencal Fish Soup with Pasta:
  1. Make ready 2 tablespoons olive oil
  2. Get 1 onion sliced
  3. Get 1 garlic clove crushed
  4. Prepare 1 leek sliced
  5. Prepare 225 g/8 ounce can of chopped tomatoes
  6. Prepare Pinch mixed herbs
  7. Take 1/4 teaspoon saffron strands
  8. Prepare 115 g small pasta
  9. Take About eight live mussels in the Shell
  10. Take 450 g filleted and skinned whitefish such as corn, plaice or monkfish
  11. Prepare to taste Salt and ground black pepper
  12. Make ready For the rouille
  13. Get 2 garlic cloves crushed
  14. Take 1 canned i pimiento ained and chopped
  15. Take 1 tablespoon fresh white breadcrumbs
  16. Take 1/4 tablespoon mayonnaise toasted French bread to serve
Steps to make Provencal Fish Soup with Pasta:
  1. Heat the oil in a large saucepan and add the onion, garlic and leek, cover and cook gently for five minutes, stirring occasionally until the vegetables are soft
  2. Pour in 4 cups of water, the tomatoes, herbs, saffron and pasta.
  3. Season with salt and ground black pepper and cook the 15 to 20 minutes
  4. Scrub the muscles pull off the "beards". Discard any that will not close when Sharpley tapped
  5. Cut the fish into bite-size chunks and add to the soup, placing the muscles on the top.
  6. Simmering with the lid on for 5 to 10 minutes until the matter was open and the fish are just cooked
  7. Discard any unopened mussels
  8. To make the rouille, pound the garlic, can pimiento and bread crumbs together in a pestle and mortar (or you can use a blender or food processor). Stir in the mayonnaise and season well
  9. Spread the toasted French bread with the rouille and serve with the soup.

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