Provencal Fish Soup

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the sliced leek and chopped carrot to the pot and sauté until they begin to soften, about 5 minutes.

3. 3

   Stir in the diced potato and cook for another 2 minutes.

4. 4

   Pour in the white wine and let it simmer until the liquid is reduced by half.

5. 5

   Add the diced tomatoes with their juice, vegetable stock, and herbes de Provence. Season with salt and pepper to taste.

6. 6

   Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

7. 7

   Gently add the chunks of mixed fish fillets to the pot. Simmer the soup until the fish is cooked through, about 10 minutes, depending on the thickness of the fillets.

8. 8

   Once the fish is cooked, remove the pot from the heat and stir in the chopped fresh tarragon.

9. 9

   Taste and adjust the seasoning if necessary.

10. 10

    Serve the Provencal Fish Soup hot, with crusty bread if desired.