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Fish Soup Provencale Recipe
|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)|
Serving size: Complete recipe
Calories 5127 Calories from Fat 3305
% Daily Value*
Total Fat 367 g565.2%
Saturated Fat 39.4 g197%
Trans Fat 0 g
Cholesterol 535.7 mg
Sodium 5958.9 mg248.3%
Total Carbohydrates 270 g90.1%
Dietary Fiber 22.5 g90%
Sugars 51.9 g
Protein 125 g249.3%
Vitamin A 89.3% Vitamin C 152.3%
Calcium 93.1% Iron 59.2%
*Based on a 2000 Calorie diet
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.