One Pot Fish Soup and Bok Choy Provencal

One Pot Pollock Soup, with Fennel and a dollop of garlicy bread sauce (rouille)

So, being able to use just one pot for a soup is a good thing in my mind.  Multiple steps utilizing many containers means a busy time cleaning up.  So, this meal was a delight, not only in novel flavors, but in its simplicity.  The soup was inspired from Earth to Table by Jeff Crump.  Here is my attempt at it:

Fennel Fish Soup (serves 4):

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 fennel bulb, chopped (fronds reserved)
  • 2 leeks, chopped
  • 5 extra dry ‘sundried tomatoes’ dry enough to crumble (As ours are from our dehydrating), or just chop up sundried tomatoes
  • 1 cup of tomato juice (from our canned whole tomatoes in this case)
  • 6 cups of water
  • 1/2 cup of wine (I was living dangerously and used a red wine called Sailor’s Delight- it is usually recommended not to use red wine with fish…. but it worked out well for me- if you want to stay on the safe side, use white wine)
  • 1 pound of fish, cut into 2 inch pieces
  • 2 pieces of kombu (we didn’t have fish stock so kombu, a seaweed does a nice job flavoring soup with a oceany zest)
  • salt
  • pepper
  1. Cook garlic, onion, fennel, leek and dried tomato in the oil, until everything softens ~5-10 minutes.
  2. Add wine, cook until it reduces (~3 minutes)
  3. Add tomato juice,  and water.
  4. Bring to a boil.
  5. Add fish and kombu.
  6. Cook until fish is done (~10 minutes).
  7. Salt and pepper to taste.
  8. Garnish with fennel fronds.

The garlickly bread sauce or Rouille was simple to make, but made more of a paste than sauce… probably by virtue of the whole grain flour-ness of the bread…

  • 2 slices of bread
  • 1 clove of garlic
  • 3 tbsp water
  • 1 tbsp olive oil
  • 1/2 tsp cayenne
  • 1/2 tsp salt
  1. Make breadcrumbs by processing the bread in a food processor or blender.
  2. Add the rest of the ingredients and blend thoroughly.

Serve on top of just about anything- this is just really tasty on its own…. I had to keep myself from eating it straight before dinner.

The Bok Choy side was an experiment of sorts.  Bok Choy Provencal…. usually Bok Choy is kept within the realm of asian food.  But we have a lot of bok choy, and I came across this recipe a while ago and thought it was a neat idea.

Bok Choy Provencal, a good hearty side dish.

It was counter intuitive for me to pair bok choy and tomato and olives… but it actually tasted really good, and was really hearty. The one thing I will say is that I think if I were to do it again, I’d want to add something sweet, maybe a little bit of sugar, or cook down the tomatoes more, or even add a little butter or cream.  The tomato and olive sourness was good, but it seemed to need something to compliment it.

Bok Choy Provencal: (serves 4)

  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • 2 tsp dried thyme
  • 1 bay leaf
  • 1 giant head of bok choy, washed and chopped
  • 1 quart can of whole tomatoes
  • 1/3 cup of chopped olives
  • 1/2 cup chopped parsley
  • salt to taste
  1. Saute garlic, thyme and bay leaf in oil for about 4 minutes.
  2. Add tomatoes, bok shoy, and olives.
  3. Cook until tender.
  4. Stir in parsley.
  5. Salt to taste.
  6. Serve.

Open Apple Pie with Caramel and Chocolate

For dessert, we had some whole wheat pie crust dough, we cooked that, sliced some apples, smeared the rest of our apple butter down put the last of our Fat toad Farm caramel down, baked it and garnished with chocolate.  Very tasty.

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2 Responses to One Pot Fish Soup and Bok Choy Provencal

  1. lorraine says:

    Hi guys, your desert sounds great and very quick to do. I would agree that with bok choy I think ginger and soy but it is nice to cook outside of what is expected. I suspect that cooking in butter and a nice provencal olive oil would give you the mellowness you are seeking. Must let you know that I miss seeing you weekly at CSA pick-up! and cannot wait until deep winter shares start.

    • Hi Lorraine-

      We miss you and Glen, too! Our Fridays feel a little weird without all of our food friends, but are trying to keep busy with other fun things (like the ballet!). Your idea with the butter and olive oil sounds perfect. It wasn’t quite fresh enough to stand on its own, but didn’t quite have the smoothness of a well-oiled Italian dish with the perfect oil. Next time, we will try butter and olive oil in tandem.

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