PROVENCAL FISH SOUP

Chef and author Claire Tansey has the same challenge that we all face cooking at home: making nutritious family meals every night of the week. Dinner, Uncomplicated offers real solutions. “I'd love to eat more fish but getting it fresh is challenging, so I'm always looking for ways to use the frozen white fish fillets that are easy to pick up at any grocery store,” she says. This is a French-inspired soup so use herbes de Provence — a blend of green herbs and lavender — or you can substitute a half teaspoon each of dried thyme and rosemary.

■ 2 tbsp. (30 ml) canola oil

■ 1 leek, sliced into thin half moons

■ 1 fennel bulb, chopped

■ 1/2 tsp (2.5 ml) salt

■ 1 medium Yukon gold potato, peeled and diced

■ 1 tsp (5 ml) herbes de Provence

■ 1/8 teaspoon (0.5 ml) chili flakes (optional) ■ 3 cups (750 ml) fish or broth

■ 1 jar tomato passata (680-ml or 21/2 cups)

■ 1/2 cup (125 ml) dry white wine

■ 1 lb. (454 g) frozen skinless white fish fillets

1. Heat the oil in a large pot over medium high.

2. Add the leeks, fennel and salt and cook, stirring often, about 5 minutes, or until the vegetables are translucent.

3. Stir in the diced potato, herbes de Provence and chili flakes.

4. Add the broth, passata and wine.

5. Bring to a boil then reduce heat to low, cover and simmer very gently for 25 minutes or until the potatoes are tender.

6. Add the fish fillets, making sure they are fully submerged.

7. Cover the pot and return to a gentle simmer.

8. Cook 5 to 10 minutes, or until the fish flakes easily with a spoon.