Remove and set aside. When cooled slightly, use a fork to break the fish into 1-inch chunks. Add them to the pot along with the orange zest and juice, and olives, stirring gently to combine.

Anchovies and tomatoes form the foundation of this Provençal-like fish soup. Lots of garlic, a good pinch of saffron, the perfume of orange zest and fennel give the hearty chowder a fragrant ...

* In a large saucepan combine fennel, broth, onion, zucchini, wine, orange peel and garlic. Bring to a boil and then reduce heat to medium low. Simmer, covered, for 15 minutes.

Like bouillabaisse — the famous Provencal fish soup — it is served not as a starter but as the main event. In Provence, where apparently all vegetables ripen early, soupe au pistou is a spring ...

In a large, heavy soup pot or Dutch oven heated over medium heat, add the olive oil, then the onions and a generous pinch of salt. Cook, stirring until tender, 6 to 8 mionutes. Stir in the garlic ...