20-Minute Fish Provencal Soup

If you’ve read any of the travel posts that I wrote about my family’s time in Greece, you already know I’m a fan of UNESCO World Heritage Sites that have cultural or historical significance. Visiting them provides a snapshot into the lives, culture and contributions of former–and sometimes even the current–residents of a given area. This is one of reasons I want to visit France so much. This popular country is home to a few dozen of these sites!

My hubby took a two-week trip with his college to France back in the 80s. But, our girls and I have never been there. So, we periodically make our pitch to him for why we should all visit the country together one day. We could see the places he visited, tour several UNESCO sites, and maybe even squeeze in a trip to Disneyland Paris.

The family member who will probably be the most excited about a trip to France is my oldest daughter. She became fascinated by the French language and culture while she was working on a geography project about France when she was in elementary school. And, her appreciation for the country–as well as the savory and sweet foods that are popular in its different regions–has continued to grow during the past seven years thanks to the multiple French classes she’s taken in school.

Speaking of French food, I put my own twist on a French-inspired dish last week when I made Fish Provencal soup for dinner. Containing trout, kalamata olives, capers and an assortment of other vegetables, it’s definitely a dish that I’ll be making again. By the way, my husband–who dislikes olives almost as much as he dislikes beans–ate the soup and said he liked it!

Please keep reading if you think you’d like to make my 20-Minute Fish Provencal Soup. I’ve shared my list of ingredients below. However, this time around, I’ve only included a link to the aromatic French seasoning blend that I used. It contains a beautiful mix of thyme, rosemary, basil and other herbs that add a special flavor to fish, chicken and vegetables. If you can’t find it at your local grocery store, consider ordering it through the below link so it can be shipped to your home. Remember: If you make a purchase using the link and it is a qualifying purchase, I will earn a small commission that will help me continue to share quick recipes like this. Please also remember you can now print out a PDF copy of each cultural foods recipe I’ve posted or pin the recipes to your Pinterest board.

What You’ll Need To Make 20-Minute Fish Provencal Soup (Six servings)

*2 Tablespoons of Olive Oil

*1 Pound of Lake Trout filets, cut into 1″ pieces (Remove skin from filets before cutting and cooking the fish.)

*1 Cup of Mirepoix

*1 Can of Diced Tomatoes

*1 Cup of Kalamata Olives, drained

*3 Tablespoons of Capers, drained

*3 Cups of Chicken Broth

*3 Teaspoons of Herbs de Provence seasoning

*1 Teaspoon of Salt (Optional)

How to Make 20-Minute Fish Provencal Soup

1. Heat olive oil over medium high heat in a deep pan. Sautee the fish for 4 minutes, occasionally flipping the pieces over to ensure they’re cooked through.

2. Increase the heat of the burner to high heat. Add mirepoix, tomatoes, olives, capers and Herbs de Provence to the pan.

3. Add broth to the pan and stir all ingredients well. Bring soup to a boil. Allow it to cook on high for approximately 10 minutes. Add salt to taste when it’s almost finished cooking.

4. Ladle into serving bowls and enjoy!

This delicious and easy soup would be a great meal at the end of a busy day.

Possible Substitutions and Notes:

1. Chicken broth was used for this recipe because that’s what I typically have on hand. However, you are welcome to use vegetable broth, fish broth or seafood broth in yours. FYI, if you have a shellfish allergy, avoid using seafood broth since they often contain clam stock and/or lobster stock.

2. I used lake trout for my soup, but you could use another type of fish if you’d like.

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