Spiced Fish Soup with Tapenade

Name: Spiced Fish Soup with Tapenade
Yield: Serves 4 as a starter or light lunch
Cuisine: French
Ingredients: 3 tbsp olive oil; pinch of cayenne pepper; 500 g red mullet fillets (or trimmings); pinch of saffron strands; 1 star anise; squeeze of lemon juice, to taste; 4 red mullets, about 100 g each; 500 g red mullet fillets (or trimmings); 600 ml water; 2 celery sticks, trimmed and chopped; sea salt and black pepper; 1 onion, peeled and finely chopped; 1 small fennel, trimmed and thinly sliced; 500 g plum tomatoes, roughly chopped; handful of coriander stalks; sea salt and black pepper; 200 ml dry white wine; knob of butter; 2 tbsp olive oil; fennel purée, optional; 4 medium scallops, shelled and cleaned; 1–2 tbsp tapenade; braised baby fennel, optional; fennel shoots and/or herb leaves; fennel shoots and/or herb leaves

Preparation info

Serves
4
as a starter or light lunch

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

3 tbsp olive oil
1 onion, peeled and finely chopped
1 small fennel, trimmed and th

Europe
France
Fish course
Lunch
Starter
Pescatarian
Gluten-free
Soup
Mediterranean

Method

Heat the olive oil in a large saucepan, add the vegetables, season and stir over a high heat for 4–6 minutes until they begin to soften. Add the white wine, stirring to deglaze, and let bubble until the pan is almost dry. Add the tomatoes, coriander stalks, spices and the red mullet. Pour in the water to cover, bring to a simmer and cook gently for 20 minutes.

In two batches, blitz the