Oyster Provencal Soup
A French-inspired, winter soup featuring briny oysters.
Daily recipe · December 18, 2023
A little about this dish
In this carefully curated French-inspired soup recipe, we take a chic twist on the classic Bouillabaisse using succulent oysters. The briny, sweet flavor of oysters pairs perfectly with the herbs of Provence, saffron, and fennel to create a bouquet of savory delight that warms you up on a cold, wet day.
Ingredients (for 2)
- Fresh oysters — 12 — shucked and preserved in their juice
- Bulb of fennel — 1 — sliced thinly
- Leek — 1 — white part only, sliced thinly
- Cloves of garlic — 2 — minced
- Dry white wine — 1 cup
- Fish stock — 2 cups
- Olive oil — 1 tablespoon
- Saffron threads — 1 pinch
- Herbes de provence — 1 teaspoon
- Salt — to taste
- Freshly ground white pepper — to taste
- Slices of baguette — 2 — toasted
- Fresh parsley — for garnish — chopped
Preparation
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Step 1 — 🔥🍳🍲Heat olive oil in a pot over medium heat. Add the fennel, leek, and garlic. Sauté these ingredients until they are softened.
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Step 2 — 🍷🍲💦Pour in the white wine into your mix and allow it to reduce slightly.
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Step 3 — 🥣🌿🍲Add the fish stock, saffron, Herbes de Provence, salt, and pepper to the pot. Let this simmer for around 20-25 minutes.
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Step 4 — 🍲🦪⏲️Add the fresh oysters along with their juice into the mix. Allow them to cook for another 2-3 minutes, or until the oysters are just cooked.
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Step 5 — 🥄🍲🥖After all the previous steps, ladle your soup into bowls, top it with a slice of toasted baguette, and garnish it with some chopped parsley.
A final fox tip
This soup is not only delectable but also boasts a high content of vitamins, minerals, and Omega-3 fatty acids, thanks to the oysters. You can spice this soup up with a dash of cayenne pepper or replace fish stock with vegetable stock for a more vegetarian version. Even kids can get involved - they can help with toasting the bread or sprinkling the parsley garnish.