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French   -   Freshwater Fish Soup Provencale (France)   adapted from Soup and Bread by Crescent Dragonwagon

Description
Ingredients
  • 4 Cups Chicken Stock
  • 1 Cup Dry White Wine
  • 1 Lemon Lemon Juice
  • 1/4 Teaspoon Cloves
  • 1/4 Teaspoon Pepper
  • 1/4 Teaspoon Allspice
  • 1 Medium Bay Leaf
  • 1 Teaspoon Fennel Seeds
  • 1 Medium Onion -- Chopped
  • 1/2 Teaspoon Salt
  • Cayenne
  • 1/4 Teaspoon Dill
  • 2 Pounds Trout -- Cubed
  • 1/4 Cup Olive Oil
  • 1 Large Onion -- Chopped
  • 2 Medium Carrot -- Chopped
  • 2 Stalks Celery -- Chopped
  • 2 Cans Tomatoes -- Chopped
  • 3 Tablespoons Orange Juice
  • 3 Cloves Garlic -- Chopped
  • 1 Tablespoon Basil
  • 1 Teaspoon Honey
  • 1 Can Tomato Paste
  • 1 Cup White Wine
  • Salt And Pepper -- To Taste
  • 2 Cups Rice -- Cooked
  • Basil -- Chopped For Garnish
Directions Combine stock, wine, lemon juice, cloves, pepper, allspice, bay leaf, fennel, onion, salt, cayenne and dill. Bring to a boil. Add fish and simmer for 5 minutes. Remove fish and reserve. Discard bay leaf. In another pan, saute onion in oil for 3 minutes. Add carrots and celery. Saute for 3 minutes. Add tomatoes, orange juice, garlic, basil, honey and tomato paste to the onion mixture. Simmer for 10 minutes. Add broth and wine to the onion/tomato mixture. Simmer for 20 minutes. Season with salt and pepper. Place a scoop of rice in each serving bowl, toss in some fish pieces and ladle hot soup over. Garnish with basil and serve.
Serves 4
Time to Make 0:00



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