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Provencal Fish Soup With Saffron Rouille

4 faves
Nutrition per serving    (USDA % daily values)
CAL
494
FAT
37%
CHOL
57%
SOD
36%

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Ingredients for 8 servings

4 medium leeks (white and pale green parts only), chopped

1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped

3 medium carrots, chopped

2 large celery ribs, chopped

4 large garlic cloves, finely chopped

1/3 cup extra-virgin olive oil

1 tablespoon herbes de provence

2 California or 4 Turkish bay leaves

1/4 teaspoon cayenne

1/8 teaspoon crumbled saffron threads

5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well

5 medium tomatoes, chopped (4 cups)

2 cups dry white wine

4 (3- by 1-inch) strips fresh orange zest

6 cups water

3 tablespoons tomato paste

1 baguette, cut into 3/4-inch-thick slices

Equipment: a food mill fitted with medium disk

Accompaniment: saffron rouille

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