Provençal Fish Soup

Name: Provençal Fish Soup
Ingredients: 2 teaspoons kosher salt, or to taste; ½ bay leaf; ½ cup anise liquor, like Pernod; Freshly ground black pepper; ½ cup anise liquor, like Pernod; ½ cup dry white wine, preferably Macon or sauvignon blanc; ½ cup dry white wine, preferably Macon or sauvignon blanc; ½ teaspoon cayenne pepper; Two 2½-gram packages saffron threads; 5 cups Extra-Rich Fish Stock; ¼ teaspoon dried thyme; ½ cup dry white wine, preferably Macon or sauvignon blanc; One and a half 28-ounce cans whole tomatoes in purée, strained and lightly crushed; 8 medium cloves garlic, smashed, peeled, and coarsely chopped; 1 teaspoon chili powder; ½ cup olive oil; 1 medium onion, cut into ¼-inch dice

Preparation info

Serves
5

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

Some version of fish soup, including this one without any pieces of fish, is made all along the Mediterranean. It is rich and inviting and will vary from area to area.

Ingredients

½ cup olive oil
1 medium onion, cut into ¼-inch dice
8 medium cloves

Soup
Pescatarian
Gluten-free

Method

Place the oil in a medium stockpot over low heat, add the onion, and cook, stirring occasionally, for 10 minutes or until translucent. Stir in the garlic and cook for 7 minutes. Stir in the chili powder and cayenne. Cook, stirring, for 1 minute.

Soak the saffron in ¼ cup of the white wine for a