Look, I understand that real bisque is much tastier, but sometimes you just don’t have the time or you don’t feel like making it. This recipe provides a solution. Made in no time at all and, honestly, almost as good!
Braise the onion, garlic and fennel briefly in the olive oil until the onion turns glassy. Add the tomato puree and saffron. Keep stirring until the tomato puree begins giving off a sweetish aroma. Add the Pernod and the fish stock and leave to simmer for 20 minutes. Five minutes before the end add the fish and cook in the soup until done.
In the meantime, make the ‘rouille’ and the croutons.
Grind approx. 6 croutons in the food processor. Fold in the garlic, mayonnaise and harissa and blend into a smooth sauce. First transfer the fish from the soup into 4 bowls and then cover with the soup. Serve with the rouille and the croutons.
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