Provençale Fish Soup

By Leite's Culinaria

Ingredients

1 to 2 tablespoons extra-virgin olive oil (plus more for drizzling)
6 ounces pancetta (chopped fine)
1 medium (9 oz) fennel bulb (2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and cut into 1/2-inch (12-mm) pieces)
1 medium (6 oz) onion (chopped)
2 medium (4 oz) celery ribs (halved lengthwise and cut into 1/2inch (12-mm) pieces)
1 1/2 teaspoons table salt
4 garlic cloves (minced)
1 teaspoon paprika
1/8 teaspoon red pepper flakes
Pinch saffron threads
1 cup dry white wine
4 cups water
Two (8-ounce) bottles clam juice
2 bay leaves
2 pounds skinless hake (or other firm white fish fillets, 1 inch (25 mm) thick, sliced crosswise into 6 equal pieces)
2 tablespoons minced fresh parsley
1 tablespoon grated orange zest

Prep Time25mins
Cook Time40mins
Servings6

Instructions

In a Dutch oven over medium heat, warm the oil until shimmering, 1 to 2 minutes. Add the pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.

Stir in the fennel bulb, onion, celery, and salt and cook until vegetables are softened and lightly browned, 12 to 15 minutes.

Stir in the garlic, paprika, pepper flakes, and saffron and cook, stirring, until fragrant, about 30 seconds.

Pour in the wine, scraping up any browned bits. Stir in the water, clam juice, and bay leaves. Bring to simmer and cook until the flavors meld, 15 to 20 minutes.

Remove from the heat and discard the bay leaves. Nestle the fish into the cooking liquid and then spoon some cooking liquid over the top. Cover the Dutch oven and let the fish sit, off the heat, until the fish flakes apart when gently prodded with a paring knife and registers 135°F (57°C), 8 to 10 minutes.

Gently stir in the parsley, fennel fronds, and orange zest and, if desired, break the fish into large pieces. Season with salt and pepper to taste. Serve, drizzling individual portions with addition oil, if desired.